Acorn squash soup
Coconut, curry squash soup
Paleo friendly
- Preparing Time: 1 hour
- Total Time: 1 hour
- Served Person: 4
white meat free
gluten free
contains red meat
shellfish free
contains eggs
dairy free
- salt and pepper to taste
- 1/2 onion peeled and chopped
- 1 whole acorn squash cooked and mashed
- 11/2-2 cups coconut milk i use vanilla coconut milk
- 2 teaspoons curry powder more or less to taste
- 1 per serving egg soft cooked added per serving
- 4 slices bacon fried and crumbled sprinkle over before serving
- 1 teaspoon maple syrup add per serving
- 1/2 teaspoon dried tarragon sprinkle on top before serving
- Carbohydrate 1.93226078682154 g
- Cholesterol 18.9248105951544 mg
- Fat 12.5894475005735 g
- Fiber 0.322300008535385 g
- Protein 3.42832754270282 g
- Saturated Fat 4.18557161769315 g
- Serving Size 1 1 Serving (42g)
- Sodium 251.013307394748 mg
- Sugar 1.60996077828615 g
- Trans Fat 1.3954705355226 g
- Calories 135 calories
Cook and mash squash Add salt, pepper and curry powder Sauté onions and garlic and add to mashed squash Add coconut milk Cook over medium to low heat adding more coconut milk if needed. Cook and crumble bacon and set aside When squash mixture is hot and desired consistency proceed to next step Fry, soft boil or poach 1 egg per serving Put cooked squash mixture in individual serving bowls Add 1 teaspoon maple syrup per bowl if desired Add 1 cooked egg per bowl if desired Top with crumbled bacon and tarragon If the soup is served as a meal I add the egg. If it's a side dish served with another protein I omit the egg. It's good either way.
