I made this soup vegetarian, using vegetable stock, but you could certainly use chicken stock if you prefer. While I like to make my own, I also keep ready-to-use stocks and bouillon cubes in the pantry. Working 70-80 hours a week at the gluten-free bakery isn’t always conducive to having the time to keep homemade stocks on hand! For this soup I used a vegan bouillon cube from Rapunzel, an all-natural product from Switzerland I get from my local health food co-op.
Here is the recipe for my Paradise Spice Blend first. It makes about 2-3 teaspoons which is enough for the soup recipe, but you could easily double or triple it to have some to keep in an airtight container for another use. It would likely be excellent as a rub for roasted chicken. We'd love to hear your ideas!
Makes 12 servings
Paradise Spice Blend Ingredients
- Seeds from 4 Cardamom Pods
- 1 petal from a Star Anise flower
- 2 whole cloves
- 1/8 teaspoon grains of paradise
- 1″ piece stick cinnamon
- ½ teaspoon Himalayan coarse sea salt
- 1/8 teaspoon freshly grated nutmeg
- Pinch allspice
- Place first 6 ingredients in a mortar and pestle and crush and grind it to a smooth powder. You could also use an electric spice or coffee grinder if you don't have a mortar and pestle.
- Transfer to a small bowl and add last 2 ingredients and set aside until ready to use.
Note: Roast your squash in advance so that you’re not waiting on it when you want to make your soup! You can keep it in your fridge for several days or in the freezer for several months.
Soup Ingredients (makes about 3 quarts)
- 2 cups onions, chopped (about 2 medium onions)
- 3 large cloves garlic, minced
- 1 tablespoon coconut oil (or olive oil, but I love the amazing taste, versatility, and health benefits of coconut)
- 6 cups butternut squash, roasted, peeled, and rough-chopped (about 2 avg. sized)
- 1 apple, peeled, cored, and chopped (I love Pink Lady apples)
- 2 teaspoons Paradise Spice Blend
- 2 cups vegetable stock (or chicken stock, if you prefer)
- 2-3 cups water
- ½ lemon, juiced
- Sea salt, to taste
- 1/8-¼ teaspoon cayenne pepper
- 1- 14-15oz can coconut milk (full fat preferably)
- Heat a large soup pot (at least 4 qt capacity) over medium-high and add coconut oil.
- Add onions and garlic and sauté until tender (about 7-8 min). Season with salt to your taste.
- Add the squash and apple and cook, stirring often, until bubbling. Add 1 tsp of Paradise Spice Blend and stir to incorporate.
- Add stock and 2 cups of the water and return to boil, then reduce heat to low and allow to simmer 15-20 minutes, stirring occasionally. Then use a stick blender and purée the soup until completely smooth (or transfer to a blender and purée in batches and return to the pot).
- Add the lemon juice, the remaining Paradise Spice Blend, cayenne, and more salt, if needed.
- Pour the coconut milk into a small bowl and use a scraper to get all the good stuff out of the can. Use a whisk to blend the coconut fat back into the thinner liquid to reincorporate it into a smooth, creamy milk, then whisk into the soup until well blended.
- Increase the temperature to bring the soup back to a boil. Add more water if it’s too thick for your desired consistency and adjust seasoning again with more salt if needed.
- Ladle into bowls and sprinkle with cinnamon if you prefer. Serve immediately and let the remaining portion chill, then properly store until ready to use or freeze.
Serving Size: 8 oz (243g) Servings Per Recipe: 12
Calories: 130 Calories from Fat: 80
|Amount Per Serving||% Daily Value*|
|Total Fat 8g||12%|
|Saturated Fat 7g||35%|
|Trans Fat 0g|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 3g||12%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.