Spicy Squash Soup (Print Version)
# Ingredients:
01 -
1 large kabocha squash, quartered and deseeded.
02 -
1 tablespoon extra virgin olive oil or melted ghee.
03 -
1 pound chorizo.
04 -
2 tablespoons butter or ghee.
05 -
1 pound fresh medium-large sized shrimp, peeled and deveined.
06 -
2 teaspoons fine sea salt, divided.
07 -
3 fresh limes, juiced, divided.
08 -
1 13.5 ounce can full-fat coconut milk.
09 -
1 cup chicken broth.
10 -
1/8 teaspoon cayenne pepper.
11 -
Fresh cilantro for garnish (optional).
12 -
Fresh jalapeno slices for garnish (optional).
# Instructions:
01 -
Rub squash with olive oil, place skin side down on baking sheet. Bake at 375F for 50 minutes until tender.
02 -
Brown chorizo in large pan over medium heat for 10 minutes until crumbly. Transfer to bowl.
03 -
In same pan, melt butter and cook shrimp 2 minutes per side. Season with salt and lime juice.
04 -
Return chorizo to pan with shrimp, stir and cover to keep warm.
05 -
Scrape cooked squash into saucepan. Add coconut milk, broth, cayenne, and salt.
06 -
Use immersion blender to blend soup until smooth. Simmer and add lime juice.
07 -
Ladle soup into bowls, top with chorizo-shrimp mixture. Garnish with cilantro and jalapenos if desired.
# Notes:
01 -
Leftovers can be stored with meat and shrimp mixed into soup.
02 -
Can use seafood stock or beef broth instead of chicken broth.
03 -
Suitable for paleo diet.