Pumpkin Squash Soup (Primal)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 can pumpkin1 can coconut milk1 tbsp coconut oil1/2 cup cashews2 cups butternut squash (I buy frozen)1 medium onion2 cloves garlic1 stalk celery 2 cups beef stock (I make my own, try gluten free stock!)bacon (1-2 slices)1 tbspn cinnamon1 tbspn chili powder1 tbspn fresh tarragon1 tbspn fresh rosemary1 tbspn fresh basil
Cook bacon, garlic, onion, celery and cashews in cocnut oil. Add squash, pumpkin, stock, and coconut milk, mix well, allow to cook 15 minutes. Add herbs and spices, then blend with immersion blender, or place a batch at a time into a food processor and puree.
Serving Size: Makes 8 1 & 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user HCORNETTO.
Serving Size: Makes 8 1 & 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user HCORNETTO.
Nutritional Info Amount Per Serving
- Calories: 181.9
- Total Fat: 11.6 g
- Cholesterol: 0.0 mg
- Sodium: 174.8 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 4.5 g
- Protein: 5.2 g
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