a soup recipe

Now that the weather is turning chilly and sometimes downright cold (in the 30s the other morning - yikes!), we're really craving soup. Unfortunately, most my recipes have some sort of food, or multiple foods, that aren't permitted on the Paleo diet. The other day my friend, Bridget, shared a delicious curry butternut squash soup she got years ago from a friend who's from South Africa. When she told me how to make it I realized it'd be pretty easy to make Paleo-friendly. So here's what we ate this past weekend:

Here's what you'll need: a butternut squash (duh!), granny smith apple, onion, orange (only the zest and juice), curry powder, nutmeg, chicken stock, coconut milk, salt, and pepper.

Peel the squash with a vegetable peeler. 

Cut it in pieces. The top is solid... 

The bottom has seeds in it. 

Scoop out the seeds and discard (or roast them like pumpkin seeds), then dice the squash flesh. While you have your knife out, dice up the (cored and peeled) Granny Smith apple and the onion. 

I threw my onions in my bowl and then realized I needed them separate. Silly me. I had to dig them all out to saute them. Don't make the same mistake as me. 

I threw the salt and pepper in with the onions cause that's how I roll. You can wait til later if you wish. After the onions are nice and tender add the apple, squash, chicken stock, orange zest and juice, 3 tsp curry powder, and pinch of nutmeg. 

Bring it to a boil, then turn heat down to simmer and let the ingredients cook until fork tender. 

In batches if necessary, puree the soup until smooth.

Pour back into the stockpot and add a can of coconut milk. Warm through then serve. 

Paleo-Friendly Recipe:

1 onion, chopped

5 cups butternut squash, diced

1 Granny Smith apple, cored, peeled and diced

the zest and juice of 1 orange

1-2 tsp curry powder

pinch of nutmeg

4 cups chicken stock

2 cups (or one whole can) of coconut milk

salt and pepper to taste

In case you don't care for coconut or aren't on the Paleo diet, here's the original recipe: 

2 onion, chopped

2 cups butternut squash, diced

1 Granny Smith apple, cored, peeled and diced

the zest and juice of 1 orange

3 tsp flour

1-2 tsp curry powder

pinch of nutmeg

3 cups chicken stock

1.5 cups (or one whole can) of milk

salt and pepper, pinch of sugar