Spiced Yellow Squash Soup

Serves 6 - 10 (freezes really well so make a big batch for easy future meals!)

  • Coconut oil or olive oil
  • 3 large onions (any kind!), chopped
  • 4 large carrots, chopped
  • 2 celery ribs, chopped
  • 1 2” knob of fresh ginger, peeled
  • 5 large garlic cloves, peeled
  • 10 yellow squash, chopped into 2” chunks
  • 1 chipotle in adobo sauce + 2 tablespoons adobo sauce (from the can)
  • 2 teaspoons kosher salt
  • 1 tablespoon smoked spanish paprika
  • 1/2 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 4 cups low-sodium vegetable broth (you can use chicken broth for a non-vegan version, too)
  • 1 14oz can full-fat coconut milk 
  • 1/4 cup maple syrup


  1. Place a large heavy bottom pot over medium-high heat. Add a few tablespoons of oil, then add onion, carrots, celery, and ginger. Sautee about 5 minutes until onions are translucent. Add the garlic and sautée until fragrant (about 2 minutes). Add the squash, chipotle and adobo sauce, salt, paprika, turmeric, cumin, cinnamon, and broth. Bring to a boil, then reduce heat and let simmer uncovered 20 - 30 minutes or until squash is very tender. 
  2. Remove from heat and let cool about 20 minutes, stirring occasionally to release the heat.
  3. Working in batches, place a few cups of the soup in a large blender, cover, and puree on low until very smooth. (Do NOT fill the blender completely—hot soup will release steam and can make a blender lid pop. I also like to drape a dish towel over the lid for further protection.) Transfer pureed soup to a new large pot and repeat with rest of the batches.
  4. Once all the soup is pureed, use a whisk to mix in the coconut milk, lime juice, and maple syrup until fully incorporated. Taste and adjust seasoning with additional salt and pepper or other spices, as desired.

Detailed recipe and credit: http://www.alwaysorderdessert.com/2018/08/spiced-yellow-squash-soup.html
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