Winter Squash & Greens Soup

Name: Winter Squash & Greens Soup
Ingredients: 8 cups winter squash (preferred: mix of butternut and blue Hubbard), peeled, seeded and cut into chunks; 1 onion, chopped; 1 medium red jalapeno, stem and seeds removed, chopped; 6 cloves garlic, minced; 2 tbsp virgin coconut oil; 56 cups broth (vegetable or chicken); ½ tsp turmeric; 1 tsp ground cumin; 1 tsp ground ginger; 1 tsp sea salt; ½ tsp black pepper; 2 bay leaves; 1 can full fat coconut milk; 1 bunch greens (preferred Swiss chard), large stems removed, chopped

Home / Recipes / Winter Squash & Greens Soup

By Micki Brown
Serves 8

Yields1 Serving

8 cups winter squash (preferred: mix of butternut and blue Hubbard), peeled, seeded and cut into chunks

1 onion, chopped

1 medium red jalapeno, stem and seeds removed, chopped

6 cloves garlic, minced

2 tbsp virgin coconut oil

56 cups broth (vegetable or chicken)

½ tsp turmeric

1 tsp ground cumin

1 tsp ground ginger

1 tsp sea salt

½ tsp black pepper

2 bay leaves

1 can full fat coconut milk

1 bunch greens (preferred Swiss chard), large stems removed, chopped

In a large Dutch oven or soup pot, heat coconut oil over medium heat. Add the onion and jalapeno and cook until the veggies become tender, about 5-6 minutes. Add the garlic and cook for about 30 seconds.

Add the squash, broth and spices, bring to a gentle boil, then reduce heat and simmer, covered, for about 30-45 minutes or until the squash is tender.

Remove the bay leaves, then transfer the soup (in batches) to a blender, or leave in the pot and use an immersion blender, and blend until smooth. Return soup to the pot.

Bring to a gentle boil and add the greens and cook until they have wilted.

Add the coconut milk, stir well and continue cooking for another 1-2 minutes. Serve and enjoy!

Ingredients