Spicy Paleo Squash Soup

Posted by on Oct 30, 2011 in Nutrition | 0 comments

The squash recipe saga continues…this time with a spicy version of pureed squash soup. View soup recipe

In our last Door to Door Organics delivery, we were surprised with the inclusion of a winter squash we’d never heard of, called red kuri squash. It was about the size of a small pumpkin or large acorn squash, and after some quick research, it seemed its flavor would work well with any winter squash recipe. Squash soup seemed to be the best option since we’d recently tasted some butternut squash and pumpkin soups that were delicious. And this one can have a kick if you want it too!

Ingredients (makes about 6 servings):
1/4 cup olive oil, coconut oil, or rendered bacon fat, enough to coat the bottom of a large stock pot
1 large red kuri squash, skinned, cleaned, and cubed (or any winter squash: acorn, butternut, pumpkin). Should make about 4 cups cubed. Don’t forget to save the seeds for roasting!
2 leeks, chopped
1 sweet onion, chopped
1 apple, chopped
1 lb ground pork sausage (optional)*
32 ounces chicken stock
1 can coconut milk (not the beverage, the thick kind for cooking you find in the Asian food section at the grocery store)
Spices, to taste: cayenne pepper, curry, cumin, cinnamon, nutmeg, salt & black pepper

Heat oil in large stock pot on low to medium heat. Add all chopped veggie/fruit ingredients and saute for a few minutes, stirring and turning so oil and heat is evenly distributed through ingredients. Add chicken stock, cover pot, and bring to a boil for 10 minutes, or until veggies are tender and fully cooked. While boiling, brown the sausage in a separate skillet. When veggies are cooked, pour in coconut milk, and puree entire mixture with hand mixer or blender. I prefer a slightly chunky soup, so I puree only part of the soup in a small blender and return it to the pot. Add spices as lightly or as liberally as you wish – even without the spices the soup has a nice sweet flavor, so season to your tastes. I was generous with the cayenne and curry because I wanted to give it a little kick to contrast with the sweetness. Finally, stir in the browned sausage, and enjoy your soup!

*This soup does not need the sausage, but I wanted to make it substantial enough as a full meal with some protein in it. The spice of the sausage works well with the other flavors, but the soup is still delicious without the meat if you want to serve it as an appetizer or side item to a full meal.

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