Gluten-Free, Winter-Thyme, Satisfying Soup

Servings: 10–12
Preparation Time: approximately 1 hour

Ingredients:

• 5–7 cups hard winter squash – precooked in oven, scooped from skin, well blended
• 2 cups purified water
• 1/2 cup coconut flour
• 2 onions, finely diced
• 2 tablespoons Gold Label Virgin Coconut Oil
• 2 tablespoons grass-fed butter
• 2 teaspoons thyme
• 2 teaspoons ginger (ground, grated, diced, or juiced)
• 2 cups Coconut Cream Concentrate or organic half-and-half or heavy cream from grass-fed cows may be substituted
• 1 1/2 teaspoons ground black pepper
• 2–3 tablespoons salt
• 1/4 cup organic fermented soy sauce
• organic cheddar cheese from grass-fed cows, optional

Directions:

Place squash in a large pot and set aside.

Whisk together coconut flour and the 2 cups of water; set aside.

Sauté the diced onions with the thyme and ginger in the oils until clear and tender. Cool slightly.

Combine the Coconut Cream Concentrate, black pepper, salt, and fermented soy sauce with the squash, onions, and flour/water mix in the pot.

Heat to just under a boil and simmer 20 minutes.

Add Coconut Cream Concentrate and optional cheese.

Bring back to serving temperature.

Diane from Hubert, North Carolina, won $50 for this recipe and photo! Submit your recipes and photos here!

Sweet Potato, Banana, Squash Soup

Servings: 8 to 10

Preparation Time: 1 hour

Ingredients:

• 1 tablespoon Virgin Coconut Oil
• 1 large onion, diced
• 2 cloves garlic, crushed
• 2 teaspoons organic curry powder
• 2 large sweet potatoes, peeled and cubed
• 1 large banana squash or any other squash of your choice, peeled and cubed
• 1 teaspoon sea salt
• 1/2 teaspoon ground pepper
• 2 tablespoons dried organic basil leaves
• 1 quart chicken stock or vegetable stock
• 2 cups coconut milk*

Directions:

Heat coconut oil in a large stock pot; add onions and garlic and cook until soft. Add curry powder and cook for 1 minute more.

Add the sweet potatoes and squash; stir and cook for 2 minutes.

Add salt, pepper, basil leaves, chicken stock, and coconut milk; bring to a boil and reduce to a simmer for 20 minutes or until the sweet potatoes are cooked.

Blend or process until mixture is smooth.

Serve soup hot or cold.

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

Recipe and photo submitted by Jean, Salt Lake City, UT.

Submit your recipe here!

Easy, Coconut, Squash Bake

Ingredients:

• 1 medium-sized acorn squash, sliced in half and seeded
• 1/4 cup Coconut Cream Concentrate
• 3 tablespoons maple syrup
• 1 teaspoon cinnamon
• 3 tablespoon raisins
• 3 tablespoons raw pumpkin seeds
• 1/4 teaspoon salt

Directions:

Preheat oven to 350 degrees F. Bake squash with sliced side down in a glass dish with 1/2 inch of water in bottom of dish. Cover dish and bake in preheated oven to 45–50 minutes. Remove skin once baked.

Heat oven to 325 degrees F.

Mix remaining ingredients together with squash. Bake in covered, glass casserole dish for 20 minutes. Serve warm right from the oven. Enjoy!

Recipe submitted by Natalie, Bloomington, IN

Submit your recipe here!