Roasted Butternut and Fennel Soup

Servings: 12
Preparation Time: 1 hour

Ingredients:

• 1 large butternut squash, peeled and diced
• 1 cup fennel bulb, diced
• 1/4 cup onion, diced
• 1 tablespoon olive oil
• 1 teaspoon fresh dried sage
• 1 teaspoon sea salt
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2-1 cup coconut milk*

Directions:

Preheat oven to 400 degrees F.

In a large roasting pan, combine squash, fennel, onion, olive oil, sage, salt, cumin, paprika, and pepper. Stir until all veggies are coated with oil and seasonings. Roast in preheated oven for about 30 minutes or until soft.

Pour roasted vegetables into a large pan. Add in 1/2 cup milk. Using an immersion blender, blend squash and milk together until smooth. Add in additional milk as necessary to get desired consistency. If necessary, warm soup on stovetop.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Courtney from Columbus, KS, just won $50 for this recipe and photo! Submit yours here.

Coconut, Curry, Chicken Meatball Soup

Servings: 3–4
Preparation Time: 10

Ingredients:

• 1 bunch green onions
• 8 ounces mushrooms, shiitake or button
• 1 pound ground chicken breast
• 1/2 pastured egg, beaten
• 1 garlic clove, finely minced
• 1 teaspoon salt
• 14 ounces full fat coconut milk*
• 1/2 cup chicken broth (preferably homemade)
• 1 tablespoon organic fermented soy sauce
• 1 1/2 tablespoons red curry paste
• 1–2-inch piece of peeled fresh ginger

Directions:

Chop the whites off of the onions and set the greens aside for the soup. Finely chop 1/2 cup of the mushrooms and save the rest for the soup.

Combine the chicken, egg, chopped whites, chopped mushrooms, minced garlic, and salt in a bowl.

Form the meat into desired-size meatballs and place in the bottom of the Crockpot.

Combine the coconut milk, broth, soy sauce, and curry paste in a mixing bowl. Add the remaining mushrooms and chopped greens from the onions. Pour over the meatballs and place the piece of ginger into the liquid.

Cook on high for 2 1/2 to 3 hours; add salt if needed.

Quick notes:

I imagine this will work in a soup pot or could also be cooked on the low setting of your Crockpot for longer if need be. You could add some additional vegetables such as broccoli, red pepper, and snow peas if you wanted to. It may not be as soupy but still good!!! This would also be great served over cauliflower rice or white rice if you tolerate it.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Kate, Highlands Ranch, CO.

Submit your recipe here!

Creamy Chicken Soup

Servings: 6
Preparation Time: 1 hour

Ingredients:

• 3 pounds whole chicken, cooked and shredded
• 1 tablespoon coconut oil
• 1 onion, chopped
• 4 cloves garlic
• 1/4–1/2 cup butter
• 1/8–1/2 cup coconut flour
• 2 cups chicken stock, more if needed
• 16 ounces stewed tomatoes, juices included
• 2 zucchini, chopped
• 2 yellow squashes, chopped
• 2 carrots, chopped
• 2 celery, chopped
• 14 ounces coconut milk (full fat, not light)*
• cilantro
• avocado

Directions:

Season chicken well, cook, and let cool. Pull all meat off the bones and shred. Set aside.

In a large pot, melt coconut oil in a pan, cook onion until it begins to soften, add garlic, and cook for a few minutes.

Add butter and stir flour in slowly to create a paste (making a roux). The more flour and butter you add, the thicker the soup. Whisk in chicken stock. If it is too thick, add more stock.

Add in all veggies and the shredded chicken. Season to taste with seasonings such as salt, pepper, oregano, thyme, sage, rosemary, basil, etc. Let simmer as long as possible, minimum of half hour.

Shortly before serving, add coconut milk to make it creamy. Let simmer 5–10 more minutes and serve!

This is best when topped with chopped cilantro and avocado.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Chelsea, Chicago, IL.

Submit your recipe here!