Wednesday, February 9, 2011

Creamy Spiced Squash Soup

Here's a delicious recipe for you on a chilly autumn or winter day. I've been very negligent about updating this blog, and I apologize. I promise to try to be better about it... the key word there being try. :-)

This is a completely original recipe created by my sister and me. We love squash soups, but usually they use all kinds of ingredients that are incompatible with candida, like brown sugar and heavy cream. So we set to work to create a squash soup that would be safe for the candida-afflicted! It has coconut milk to give it a creamy taste, and spices and yacon syrup to give it a subtle sweetness. We'd love it if you try the recipe and come back and comment on how you liked it!


RECIPE NOTES:
The only limit ingredient is the coconut milk (milk - not cream!). Make sure you read your labels and that it has no sweeteners added. Just don't eat this soup more than once or twice a week and you'll be set!
Make sure all your spices are less than 6 months old to avoid mold growth.
Read your labels on chicken broth!

Ingredients:
1 large spaghetti squash (approx. 5-6 cups cooked)
3 Tbsp. ghee or coconut oil
1 medium sweet yellow onion, chopped
½ tsp. salt or to taste
5 cups chicken broth
1 (13 oz) can unsweetened coconut milk
1 tsp. cinnamon
¼ tsp. nutmeg
1/8 tsp. ground cloves
1 tsp. salt or to taste
1 Tbsp. yacon syrup

Instructions:
Prick spaghetti squash all over with a fork. Boil in a large pot of water for around 20 minutes to a half hour. Cut open and remove seeds. Using a fork, shred the flesh of the squash into "noodles."

While the squash is cooking, melt butter in a deep skillet or large saucepan and saute onion with about ½ teaspoon salt over medium heat. When onions are tender and translucent, add chicken broth and coconut milk and stir.

Place about 2 cups of the shredded squash into a blender. Strain out the onions using a slotted spoon and add the onions to the blender. Put in some of the broth/coconut milk mixture to make it easier to blend. Blend on medium to high for one to two minutes, until smooth and creamy. Pour into a separate pot, and repeat until you have pureed all the squash. Add any remaining broth to the pot and stir.

Add the cinnamon, nutmeg, cloves, 1 tsp. salt, and the yacon syrup. Whisk until combined; taste and adjust spices if needed. Ladle into bowls and garnish with a dusting of cinnamon if desired. Enjoy!

Variations:
• Make this a vegetarian soup by substituting the chicken broth for vegetable broth.
• Make this more of a main dish soup by adding some cooked chicken.





2 comments:

The DeL Sisters said...

Oh yummy that soup looks so good right now! It is 33 degrees outside and it feels like a good soup day!


Hannah

Candida Cooking said...

I hope you'll make it and let us know what you think! :-)

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