Since I love any soup that includes butternut squash, I wanted to try Joe’s recipe from the Winter Soups: Community Cookbook. Joe has an awesome site at the Wellness Punks that I highly recommend you check out. I’m really looking forward to catching up on his youTube channel. Most people don’t know this about me, but I love watching youTube especially for cooking and makeup tutorials. It’s also a great resource for health related lectures and interviews with health living authors. So, I’m happy to have some new material to watch. I’ve altered his recipe a little to be dairy free, since I have an allergy and I used bagged butternut squash that was already chopped so it would be less effort on my arms. Then I reduced the amount of ingredients to fit in my dutch oven.
- 1 package of nitrate, gluten, and casein free bacon
- 1 medium white onion
- 4 bags of butternut squash (1⅔ cups)
- 2 medium parsnips
- 4 cups of water
- 2 cloves of garlic roughly chopped
- 1 chopped granny smith apple
- 1 tsp of sea salt
- ½ cup of coconut milk (I like Native Forest organic and unsweetened)
- 1 tsp ground ginger
- ½ tsp of ground cardamom
- ½ tsp of paprika (I used hungarian sweet paprika since that was what I had in my pantry)
- ¼ tsp of cayenne pepper
- Dice and saute bacon until crunchy in a large dutch oven. No oil needed bacon has saturated fat which is great for cooking. Remove bacon bits from pan.
- Chop onion and carmelize in bacon grease.
- In same pot add butternut squash, parsnips, garlic, apple, sea salt, coconut milk, and water. Water should just cover ingredients in pot.
- Then add ginger, cardamon and paprika.
- Bring pot to a boil, and let ingredients soften.
- Add spices but remember to go slowly and start small, you can always add more and this soup has a nice kick, or you can wait until after blending to add in spices so you can monitor them by taste testing.
- Then use an immersion blender or transfer to blender in batches.
- Then garnish with bacon bits.
For more delicious soups and awesome blogs check out: