I made this soup for a neighbor recovering from a surgery. Â It was highly recommended by a good friend and it didn’t disappoint. I love the coconut milk-based broth, which adds a richness that satisfies and envelops you in warmth. Next time, I’ll try adding some garam masala to this soup, and perhaps some cilantro…
Coconut is a healthy saturated fat and one of my go-to oils for high heat cooking.  It’s considered anti-viral, anti-bacterial, anti-fungal AND anti-parasitic . Yup, eating coconut keeps those unwanted pests away! This is due to its lauric acid content, which makes up about 50% of the fat in coconut oil. Lauric acid is rarely found in nature and is found in mother’s breast milk as part of an immune-boosting cocktail for newborn’s underdeveloped immune systems. Lauric acid is converted into monolaurin, which is responsible for coconut’s super powers over viruses, bacteria and other unwanted guests. Coconut is also made up of medium chain fatty acids that are easily digested and are immediately converted into energy rather than being stored as fat. It’s also loaded with nutrition with lots of fiber, vitamins (particularly Vitamin C and B Vitamins) and minerals (calcium, magnesium, potassium, manganese).
COCONUT GINGER ACORN SQUASH SOUP
Ingredients
- 3 Tbsp coconut oil
- 1 onion diced
- 2 granny smith apples cored and sliced
- 3-4 lbs acorn squash peeled and seeded
- 2 Tbsp minced gingerroot
- 2 cans full-fat organic coconut milk
- 2 cups filtered water
- 1 tsp sea salt
Instructions
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Heat a large Dutch oven over medium heat. Melt the coconut oil then sauté the onions and sliced apples for 3-4 minutes, or until soft and lightly brown. While the apples and leeks cook, mince the ginger then stir into the pot. Stir well to incorporate. Add the chopped squash along with the coconut milk and 16 ounces of water or stock. Cover, bring to a boil, then lower the heat and simmer for 20 minutes. Using an immersion blender or upright blender, puree until smooth and creamy. Add sea salt, to taste.