Goooood morning from a damp Spokane! Though rain is always appreciated, it sure does make getting outdoors a bit more interesting. Trail running is downright awesome in the rain while climbing is a bit more impossible. It’s always a bit of a challenge to be flexible with the weather changes when most of your workouts take place outdoors 😉 I enjoy the challenge though!
I am officially naming this week “Squash Week.” I have eaten and recipe tested more squash this week than I likely have ever in my life! I am all about it though. Spaghetti, delicata, acorn and butternut have all made their way into my permanent rotation! However, fall is here and it practically screams squash.
Check out Monday’s post for a casserole using spaghetti squash! I am such a fan of soups lately too that it only made sense to come up with a butternut squash soup recipe! When I cook I rarely follow recipes or write things down so I made sure this time that I measured everything so I could share it with you all! This soup is very simple and can be easily customized!
Sub out the ground beef for shredded chicken or pork. Or use ground breakfast sausage! You can add heavy cream instead of the coconut milk if you tolerate dairy well. To top the bowl you can add sriracha, olive oil, more coconut milk (or coconut cream!), pumpkin seeds, leafy greens, toasted coconut flakes or anything else your heart desires.
Curried Butternut Squash Soup
(PALEO, WHOLE30, 21DSD, GRAIN FREE, GLUTEN-FREE, DAIRY-FREE,)
PREP TIME: 10 MINUTES COOK TIME: 15 MINUTES
1 lb. ground beef (grass-fed preferably)
2-3 lb. butternut squash
1 c. bone broth (homemade or store bought)
1 c. full-fat coconut milk
1 tsp. sea salt
2 tsp. curry powder
Juice from 1 lime
Handful cilantro leaves
optional toppings: cilantro, sriracha, more lime, avocado, coconut cream, pumpkin seeds, olive oil
- Start by browning the ground beef, heat a large skillet on medium high heat an use a tbs. of olive oil when the pan is hot
- Add the ground beef in and use a spatula to break up the meat.
- Meanwhile, using a vegetable peeler, peel the butternut squash. The tough exterior must come off!
- Once the squash is peeled, remove both ends using a sharp kitchen knife.
- Place the squash upright and cut down towards the bulbous end, creating two halves.
- Continue to cut the butternut squash into half moon pieces and cube further into squares.
- Once the meat is cooked through, drain and set aside
- Place the cubed butternut squash in a steamer basket and either steam in the Instant Pot for 6 minutes or over boiling water for about 15 minutes until very tender
- In a large blender, combine the cooked butternut squash, broth and coconut milk. Blend until well combined.
- Add the sea salt, curry and lime juice and blend again.
- Top with ground beef, cilantro and more lime juice!
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