Roasted Butternut Squash Soup

It’s soup season in our home and there’s an abundance of squash at the produce stand in the Vancouver area.  I went nuts and bought 6 butternut squashes!!!!  This recipe has plenty of flavour and healthy fats!  Good for brain function and energy:)

butternut Soup

 

Here’s what you’ll need

– a 9 x 13 glass or ceramic dish

– 1 medium OR 2 small sized butternut squash

– 2 cups chicken stock (I made mine from GoBio Chicken Bouillon Cubes)

– 1/2 cup coconut milk (to blend with the soup)

– 2 tbs melted bacon fat

– 2 tbs MCT oil (Multi-chain-triglyceride) OR regular coconut oil

– salt and pepper to taste

– 1 tbs coconut milk to add to each bowl just before serving.

Here’s what you’ll do

COOK YOUR SQUASH & MAKE CHICKEN STOCK

– turn oven to 400 F

– cut squash in half and scoop out seeds

– put 1/2 inch of water into your glass or ceramic baking dish, place the squash upside down in the water, bake it for 45 minutes.  * you’ll want the squash nice and soft so it’ll blend easy.

– While the squash cooks, dissolve your chicken bouillon cubes into 2 cup of water – allow the stock to cool before you blend it!!! – hot liquids can be dangerous to blend –

– allow the cooked squash to cool (I usually put it in the freezer in a room temperature dish).  Once cooled, remove the peel and cut or scoop the squash into 1 inch cubes for easy blending

*Now you have your cooled squash and your cooled chick stock,

– put both the squash and chicken stock in the blender or food processor  – being careful not to over fill either, you may need to blend or process the soup in two batches depending on the volume your machine can safely hold.

– add the coconut milk, melted bacon fat, MCT oil OR Coconut oil to the blender or food processor and process until it reaches your desired texture.  I blend mine until it’s smooth and buttery.

– add salt & pepper to taste.

Before serving add a tbs of coconut milk and swirl it with a spoon for presentation and a punch of sweet flavour!

Cheers to Soup!

Julie 🙂

coffee date-bites

date bitesThe delicious morsels are AMAZING and i’d betcha you can’t eat just one.  I found the original recipe from a great site “Our Paleo Life”.  Kendra is the master mind behind the site and she is clever in the kitchen.  Her bites recipe was for key lime pie bites and cherry pie bites.  Needless to say but I’ll say it anyway, “I am happy to stumbled across her delicious bites recipe”.  I’ve made her bites three times and on fourth time I decided to play around with the recipe myself.  I like my coffee, but I don’t always want to necessarily make a cup mid day.  To satisfy my craving for a mid day coffee as well as a snack I came up with these coffee date-bites.

Here’s what you need

-10 Medjool dates, pitted

– 1 cup Almonds (unsalted)

– ½ cup Cashews (unsalted)

– ¼ cup Unsweetened Shredded Coconut (aka coconut flour)

– 1.5 tbs water or chilled coffee (you could need a little less depending on the moisture in your dates)

– 1 tsp real vanilla extract (adding some real vanilla beans is awesome too)

– 1.5 tbs freshly ground espresso beans

Here’s what you’ll do

– Put the dates, almonds, cashews, coconut and ground espresso beans in a food processor. Process the mixture until there is variety in its texture.  half fine, half coarse.

– With the food processor running, slowly pour in all the vanilla and THEN the water (or chilled coffee) a little at a time.  You may not need all the water (or coffee) depending on the natural moisture already present.  Too much moisture will make the mixture too sticky and difficult to roll into bites/balls.

– When the mixture begins to ball together, turn food processor off.

– Roll your mixture into what ever sized bites you prefer!  large marble size works well:)

– Bites will keep for unto a week when stored in an airtight container in your fridge.

ENJOY these!!  They are awesome! And give thanks to Kendra over at Our Paleo Life