“Last summer my DH grew some Maxima squash and we got several out of the patch. These are huge squash. They have a very mild taste so its best to add them to something else. I came up with this soup recipe to use it up. You can even add this cooked (and pureed) to spaghetti sauce. I use coconut oil to cook in because it doesn't go rancid when heated like so many other oils do.”
READY IN:
55mins
YIELD:
8-10 large bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute the onion in the coconut oil until it's soft. About 8 minutes.
  2. Add the thyme and stir, add the bouillon and stir it around. It will stick to the pot bottom, add the wine and de-glaze the pot. Simmer for 2 minutes.
  3. Add the tamari sauce, chicken broth and stir well to mix. Simmer for about 5 minutes.
  4. Add the chicken broth and squash. Stir well and simmer for about 10 minutes.
  5. Add the coconut milk. Stir and simmer for 5 more minutes.
  6. With a hand blender puree the soup.
  7. Add the corn, salt and pepper.
  8. Serve hot.
  9. Bon Appetit.

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