Butternut Squash Soup with Chicken, Coconut and Ginger : Low Carb

Another low carb recipe idea from Swedish chef Birgitta Höglund who is featured on Diet Doctor site and also has a popular low carb/Paleo recipe blog with more delicious recipes.

This butternut-squash soup is wholesome, warming and dairy-free - not only does this soup display a vibrantly beautiful color, butternut squash also contains a lot of beneficial nutrients. Which is perhaps good reason why this vegetable should become a regular feature on our tables. 

This recipe is from Birgitta’s cookbook 'Low Carb High Fat and Paleo Slow Cooking' where the ethos is "Many people simply prefer to eat simple, natural food without preservatives" ... sounds good to me.

Ingredients:

Serves Four 

14g carbs per serving

1 butternut squash, about 2.2 lbs (1kg)

3 1⁄3 oz. (100 ml) coconut oil (with coconut flavor)

½ – 1 teaspoon salt

½ teaspoon red chili flakes

1 2-inch (5 cm) piece of fresh ginger

2 cloves of garlic

6¼ fl. oz. (200 ml) finely chopped leek, white only

1 tablespoon turmeric

3 1⁄3 fl. oz. (100 ml) homemade chicken stock or 1 organic chicken stock cube + 3⅓ fl. oz. (100 ml) water

2 cups (500 ml) coconut cream

3½ fl. oz. (400 ml) water

Juice from 1 lime

1 2⁄3 cups (400 ml) shredded cooked chicken

Preparation/Cooking Instructions are on Diet Doctor site here

... and more interesting points "Butternut squash is one of the most nutritious and healthiest vegetables you can eat, with a rich array of vitamins, minerals and antioxidants as well as significant amounts of digestive fiber.

It not only tastes great, it is also low in calories, yet surprisingly filling. Many people would do well to replace fattening potato products with the far healthier and nutritionally superior butternut squash" ... find out more here

sit down and enjoy

All the best Jan