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Chicken Butternut Squash Soup – paleo

14 Aug

The season is changing and it’s almost time to break out the fingerless gloves again. 🍂🍃🍁Which usually means I start craving my comfort foods and squashes of all sizes. 

This was totally based on a feeling and I’m glad how it turned out. Although I didn’t get a picture of it… But that’s because it was eaten too fast! 😋🍜

I haven’t been the best cook this year, as in I’ve been too lazy to cook for myself so I eat whatever my boyfriend whips up, which is usually just chicken….pretty boring. 

But I am known as the soup queen and I never seem to fail at that. All other paleo recipes…well I basically am the only one that will choke them down…it’s not been a pretty experience. I have yet to whip up a thick mayo yet… 

So enough about the paleo fails, here’s a winner! 🏆

Paleo Chicken Butternut Squash Soup

Ingredients:

• 1/2 butternut squash quartered and peeled

• 1/2 onion, chopped 

• 3 celery stocks with leaves, chopped 

• 2 chicken breast cut into small pieces  

• 2-3 carrots chopped

• 1/2 head Napa cabbage (see picture)

  
(Image courtesy of farmersalmanac.com) 

• 1-2 teaspoons salt to taste

• 1 teaspoon garlic powder

• 1 teaspoon dried basil

• 1 teaspoon dried parsley

• 1/2 teaspoon celery seed

• 1 teaspoon ground ginger

• 3 capfuls Apple cider vinegar

• 1-2 drops lemongrass oil, optional (DōTerra)

• 1 box of chicken stock

• 2-3 cups of water

The Method:

Sauté in a Dutch oven or large sauce pan on Medium-High heat the butternut squash cubes, onion, celery, carrots until slightly tender. 

Add garlic powder, basil, parsley, celery seed, ground ginger, and half the amount of salt. 

Add cubed chicken raw and until it’s cooked halfway. 

Add chicken stock and water, and turn heat up to high. Stir. 

When the soup begins to boil, turn down to low and add the chopped Bok Choy or savory cabbage. Stir. 

Cover and simmer for about 20-30 min or until chicken is cooked thru. 

Now add the rest of the salt and season to taste, add 3 capfuls of apple cider vinegar, and a few drops lemongrass oil (optional). 

Take out about 1-2 cups of soup and blend until creamy and add back into the soup. 

Turn off heat and soup is ready to serve. 

A slight variation is to add in slowly a raw scrambled egg and stir until cooked and sprinkle dayia white cheese on top. (Dayia is not considered paleo due to canola oil in the ingredients, I just took their word that it was good). 

Makes about 8-10 servings. 

Let me know how it turns out for you if you try it! You may need more salt that you think. But once you have the right amount it really brings out the flavor in the soup. 
  

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Posted by on August 14, 2015 in Uncategorized

 

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