There’s just something about the soothing texture of a creamy soup, especially on a cold day. This is comfort food done paleo-style. My mom actually came up with this one. She is pretty amazing! I hope you enjoy it as much as I do!
Large butternut squash
32 oz box of chicken stock
½ tsp Corriander
½ tsp Allspice
¼ tsp Cayenne
1 tsp Cumin
½ cup coconut milk
Seeds from squash
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
¼ tsp paprika
Take a cleaver and place lengthwise along the squash. Use a small rubber mallet to tap cleaver blade through the squash. Once it is split, pull out the seeds and pulp using a spoon. Set seeds aside.
Put a tsp of olive oil on a foil-lined baking sheet and spread around. Place the squash flat side down on the sheet. Bake in a 400 degree oven for 30 minutes. Once squash is soft and caramelized, remove from oven and let cool slightly. Use an oven mitt to flip over and scoop out the center using an ice cream scoop.
Put into a stock pot and add in chicken stock and spices. Use a stick blender to puree the squash into the broth for a creamy consistency. If you don’t have a stick blender, puree in batches in the regular blender and then pour into the pot. Heat over medium heat until soup is warmed through.
In the meantime, wash the goo off of the seeds. In a bowl, combine seeds with garlic powder, salt, pepper, and paprika. Lay flat layer on baking sheet that you have lightly greased with olive oil. Bake at 350 for 15 minutes or until golden brown.
Once soup is heated up, stir in ½ cup of coconut milk. Serve with toasted spiced seeds on top for garnish.