This is a recipe that I got from my friend, Cheryl, and let me just tell you something about this great woman. She is one of inspiration. Cheryl found us at CFFV and once she learned about what it takes to eat healthfully, she grabbed ahold with a vengeance and did not let go.
Now I think diet is an evil word really. It has been turned into a negative thing. I don’t look at paleo or primal as a “diet.” It is simply enjoying those foods which can’t help but make our bodies thrive, and in turn says “so long” to bogging ourselves down with inflammatory diseases.
So take a look at Cheryl (50+ pounds lighter) and try to tell her that food doesn’t matter. What a difference less than a year makes! She started her journey in January 2010 after struggling with her weight for a long time, trying other “diets.” People like Cheryl are the reasons we started this blog. You can enjoy your food and you can let your body go to where it is happiest. I don’t think willpower is the key. Its just a mindset. You will feel better even within a few days. We want to hear your story. Feel free to share. Cheryl, you are truly beautiful inside and out!!
So on to the food:
This recipe reminds of the filling of a chicken pot pie recipe I used to make. This makes a lot of soup so you will have plenty left over. I cut up some chicken into cubes and cooked in coconut oil and then threw that into the leftover soup. Heaven!!
- 1 large butternut squash
- 3 tablespoons coconut oil or butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tsp ginger root, minced
- 1 tsp sea salt (not shown in my pic)
- 4 cups vegetable broth (I used Pacific brand, but having your own is even better)
- 2 pears, peeled, cored, and cut small. (I used Anjou and they were pretty ripe, but don’t have to be).
- 1 can of coconut milk
Preheat oven to 375. Cut squash lengthwise, hollow at membrane and seeds, then place on rimmed baking pan with the open side down (can put down parchment paper first). Bake for 45 minutes. Let cool a bit. Scoop out all of the pulp and set aside.
Melt coconut oil into a large soup pot. Throw in onion, garlic, ginger, and salt. Cook for about 10 minutes. Pour in the broth and bring to a boil.
Stir in pears and add in squash pulp. Simmer until pears are soft. This may take up to 30 minutes depending on how soft the pears are. Let the soup cool down a bit.
Next you can either throw the mixture into a blender or use a handmixer as I did here (these are really “hand”y!). Mix until no longer lumpy and then mix in the coconut milk. Reheat if necessary. Top with a bit of cilantro or another herb you like. Add in chicken if you wish as I mentioned above.