Coconut Lime Squash Soup
Oct 01, 2017
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HOW is it October 1st?! Summer always seems to pass in a flash, but I’m not even sure where September went this year. Especially with the heat wave we have had the past couple weeks, it’s very confusing as to what season it is right now, ha!
Changing seasons towards the colder months always means soup season to me. When the weather cools down, we usually make at least 1 soup per week to keep on hand for a quick, warming meal on those cold days when cooking might seem like too much effort. It’s also a great way to pack a lot of nutrients into a single bowl, and uses up veggies that might otherwise be on their way out.
I can’t take credit for this recipe, my guy is the much more creative chef of the two of us and threw this together. It was such a hit I knew I had to share it with you, so here we go!
Coconut Lime Squash Soup
Creamy, rich and with a little bite, this soup is warming on a chilly day and will keep you satisfied for hours! The unusual flavour combination makes this not-your-average soup.
1. Chop butternut squash in half, and using knife, thinly peel tough outer skin. 2. Scoop out seeds from squash, and dice peeled squash into small chunks for faster cooking time. 3. Add squash chunks to pot, along with entire can of coconut milk, tomato, onion, ginger and spices. 4. Use grater to add zest of lime to pot. Just the top layer, avoid the pith (white part) which will make the soup quite bitter. Save rest of lime to use juice later. 5. Add water or stock. Less liquid = thicker soup. Use your preference. 6. Bring the pot to a boil (approx. 5 - 10 minutes.) 7. Then turn down to medium heat and allow to simmer for approximately 10 minutes, or until knife easily pokes through squash chunks without effort. 8. Use a blender to make soup creamy as desired. 9. Add fresh lime juice, along with salt and pepper to taste. 10. Serve alone, as a side, or with proteins for a complete meal.
Be sure to check out Native Forest BPA free cans, they are my all-time fave coconut milk and sustainably sourced.
If you want to add some protein to this to make it a complete meal by itself, here’s a couple of unconventional tips:
- Add collagen powder. When well-sourced, it’s a pure source of protein and completely tasteless. It’s also great for gut health, hair, skin and nails. My favourite kind is Great Lakes or Vital Proteins.
- Serve in a bowl under other veggies/protein sources.
- The first night we had this soup, we had a bowl full of soup with steamed broccoli and baked sole in the centre, and it was absolutely delicious. It would also be great with a protein like chicken. Sounds weird, I know, but get creative! It’s so flavourful you can keep the proteins or veggies you serve with it super simple and it will pull the dish together. Give it a shot and let me know what you come up with!
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