From Jayson Jay’s “Souper” Easy Cooking Class 10/17/12 at UWA
2 tablespoons coconut butter
1 tablespoon olive oil
1 butternut squash (~2 lbs. cubed)
3 cups cubed turnips
1 cup diced fennel
1 onion, diced
3 cloves garlic, minced
1 quart vegetable or chicken stock
1 bay leaf
1 tablespoon honey
1 teaspoon curry powder
1/4 teaspoon each ground black pepper and ground nutmeg
3/8 teaspoon ground coriander
1/8 teaspoon cayenne pepper
Salt to taste
Preparation:
Heat the butter and olive oil in a skillet over medium heat. Stir in the butternut squash, turnips, fennel, onion, and garlic; cook and stir until the vegetables just begin to brown, about 10 minutes. Meanwhile, heat the stock in a large pot over medium heat until simmering.
Transfer the vegetables to simmering stock, and add the bay leaf, honey, curry, pepper, nutmeg, coriander, cayenne pepper, and salt. Continue simmering until all the vegetables are softened, about 20 minutes. Remove the bay leaf before serving. For a creamier soup, transfer ½ to all soup into blender and blend until smooth.
{ 7/63/30 – with 5 oz of lean chicken breast / serving = 35/44/22}
Nutrient Breakdown:
Serves 4
Calories = 259 Protein = 5g Carbs = 41g Fat = 8.75g Fiber = 12.5g Sugar = 12.5g Sodium =150 mg
