Butternut & Red Pepper Soup
Chilly fall weather is the perfect time for a creamy, delicious soup like Butternut & Red Pepper. This is also the time of year to get winter squash like acorn, butternut and sweet potato squash at discount prices. Winter squash keeps well so be sure to purchase extra. You will need it to make future batches of this soup that has proven to be popular at parties and family get-togethers.
Butternut & Red Pepper Soup
Ingredients:
Directions:
Cook squash by either roasting, microwaving or slow cooking until meat is tender. Remove from the shell and place in a food processor. Add coconut milk and mayonaise to the cooked squash meat and blend until smooth. In a stock pot, caramelize the onion in coconut oil. Add chopped roasted pepper, spices, vinegar and broth. Stir in the squash meat mixture. When smooth, add the cubed chicken or poultry.
Butternut & Red Pepper Soup
Ingredients:
- Meat from 2 butternut, large acorn squash or other winter squash variety
- 3 cups of poultry bone broth or organic chicken broth
- 1/2 cup mayo
- 1/2 cup coconut milk
- 1/4 cup coconut oil (or butter)
- 2 roasted red peppers - fresh roasted or jarred
- 1 large caramelized onion - chopped
- 1 tbsp raw apple cider vinegar
- 2 tbsp sage
- 3 tsp pepper
- 2 tsp sea salt
- 2 cups roasted chicken or turkey - cubed
Directions:
Cook squash by either roasting, microwaving or slow cooking until meat is tender. Remove from the shell and place in a food processor. Add coconut milk and mayonaise to the cooked squash meat and blend until smooth. In a stock pot, caramelize the onion in coconut oil. Add chopped roasted pepper, spices, vinegar and broth. Stir in the squash meat mixture. When smooth, add the cubed chicken or poultry.
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