Coconut Lime Butternut Squash Soup

If you haven’t noticed already I really enjoy soups. I used to be a terrible soup maker and then one day they started to all taste really good. Putting together a nice hardy soup is the perfect meal to have on hand for days you don’t feel like cooking or get home late or don’t feel like cooking. 🙂 This is another week of transitions with the time change, it won’t make you sleepy but it will fill your belly. This batch made several tasty meals.

I started with this recipe here. Below are my adaptations.

  • 1 medium butternut squash (spleen/stomach)
  • 2 tablespoons coconut oil (lung/large intestine)
  • 1 onion (lung/large intestine)
  • 1 large sweet potato, cut into cubes (spleen/stomach)
  • 2 teaspoon cumin
  • 1 teaspoon chile pepper, or 1 tablespoons fresh minced chile pepper
  • 1 teaspoon cinnamon
  • 4 cups chicken stock (lung/large intestine)
  • 15 oz coconut milk (lung/large intestine)
  • Juice of 1 lime (liver/large intestine)
  • 2 cups spinach leaves (liver/large intestine)
  • Salt and pepper to taste
  • rice (spleen/stomach)

1. Cut squash length wise and deseed. Cook at 375 until tender about 45 minutes.

2. In coconut oil cook onion until fragrant and translucent. Add sweet potatoes and cook until tender 5-10 minutes or so. Sprinkle 1/2 of cumin and cinnamon and cook. When squash is cooked, scoop out in chunks and add to sweet potatoes. Add the rest of the spices and chicken stock, bring to boil and then lower to simmer. Mix in coconut milk and let simmer for 15 minutes.

3. 5 minutes before serving add spinach and cooked rice.


p.s. You can turn this into a creamy soup if you put in the blender but I recently broke my blender and we really enjoyed it this way. It felt more filling. If you are feeling adventurous add some raisins! 🙂