Paleo Thai Red Curry Butternut Squash Soup

Things are hot here in California. This soup can be served hot or cold – so its easy to take to work, eat on a hot evening or a cold one. I’m excited to share this recipe and it is a combination of a few different soups I found on Pinterest and my own twist

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Here is it completed.

The recipe is fairly simple. I pre-roasted my squash for extra flavor but you don’t have too. It was a shortcut so I didn’t have to fire up the stove.

Thai Red Curry Spiced Butternut Squash Soup

1 medium sized Butternut Squash
1 tbsp. Olive Oil or Coconut oil, divided
1/2 Yellow Onion
16 oz. Vegetable Stock (organic)
1 1/2 tsp. Thai Red Curry Paste
3/4 c. Unsweetened Coconut Milk
Salt and Pepper

Preheat oven to 375 degrees
Slice both ends off the squash, cut down the long way and de-seed. Cut crosswise into 1/2″ strips and place on baking sheet.
Mix with enough oil to coat the slices and sprinkle with S&P
Put in oven for 20 minutes.
After 20 minutes – crank oven heat to 450 and cook another 10 minutes. Remove from oven and let cool for a few minutes.
When cool enough to handle, strip or cut skin and place squash in blender or food processor.

Meanwhile, dice an onion and sauté in remaining oil in a skillet until soft.

Add the onion to squash in the blender and pour in vegetable stock. You want the stock to ALMOST cover the vegetables but the soup needs to be thick at this point. Process until smooth and then add the thai red curry paste. Process again and taste for heat. Add more paste if desired.

Finally – add the coconut milk and process one more time. Adjust seasonings as needed and refrigerate.

Alternate seasonings could include adding nutmeg, cinnamon or thai basil.

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Here is the squash for roasting.

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Into the blender everything goes. .

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The finished product waiting for dinner time.


FINALLY – I’m back

I know that it has been a long time and finally here I am. You can see why I have been so tardy over at my medical blog –

So anyway – here I am not working and trying to get well as quickly as I can. I have been experimenting with my diet and after reading lots from Michael Pollan (The Omnivore’s Dilemma) and quite a bit on the Paleo or Caveman diet, I have decided to really cut out the refined food from my diet. That is where I am starting. There is actually another level to the Paleo diet called AIP Paleo – which stands for Auto Immune Protocol – that addresses excessive inflammation in the body. Inflammation that takes the forms of Arthritis, Lupus, etc. Things that I am trying to avoid. Also – the faster I heal, the faster I get off the Prednisone. AIP is VERY limited so I am easing into it and really trying for a 95/5% ratio of sticking to this new way of eating.

With that in mind I am sharing a recipe I made last night for dinner. I love Tomatillos – they are so flavorful and amazing. So I made Chicken Chile Verde.

It was an easy recipe.

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So here are the little guys after being washed.  I then cut the up and roasted them with some garlic cloves for about 10 minutes.







Here they are going into the oven.

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Finally – here is what the finished dish looks like  I served it with more fresh Cilantro, sour cream and some hot sauce and warm corn tortillas.  It was really good.  Recipe follows

















Chicken Chile Verde – Gluten-free, Paleo-friendly
Chicken, Clean eating, Mexican

Tomatillo Salsa Verde Recipe
makes about 3 cups
1 1/2 lbs fresh tomatillos
6 whole garlic cloves, peeled
1/2 onion, chopped
1 cup fresh cilantro
2 jalapeños, stems removed and deseeded (for extra heat use serranos instead)
juice and zest from 1 lime
1 tablespoon cumin powder
2 teaspoons honey
1 teaspoon sea salt
approx 3 cups salsa verde
2 cups water, chicken broth or vegetable broth ( I used chicken broth only)

The Main Dish:

3 pounds Organic chicken thighs and breast mixed
1 large onion, diced
1 red bell pepper, diced
1 dried bay leaf
1 teaspoon ground coriander
1/2 cup fresh cilantro
salt and pepper, to taste

Preheat your broiler to high.
Remove the papery husks from the tomatillos and rinse them well. Cut the tomatillos in half and place cut side down on a baking sheet. Add the garlic cloves. Place the pan under the broiler for about 5-7 minutes, to lightly blacken the skin on the tomatillos. (You can also roast them in a 450ºF oven for about 10 minutes). Allow to cool for a couple minutes.
Put the tomatillos, garlic, onion, cilantro, jalapeños, lime juice and zest, cumin, honey and salt into a high speed blender or food processor and blend until all ingredients are finely chopped and mixed. Store in refrigerator.

Cut up the chicken any way you like – I did long pieces as it will be shredded with two forks later, but you can leave it whole if you like.

Saute the onion and bell pepper in olive oil in a large sauté pan on dutch oven until soft, add the chicken, stock, Salsa Verde (See recipe above), bay leaf, coriander and cilantro.  Bring to a boil and lower heat to maintain a simmer.  Cover pot
Add the salsa verde and two cups of liquid (water, broth or combo of the two) to the slow cooker. Place the chicken parts in and add the onion, bell pepper, bay leaf, ground coriander and fresh cilantro. Give it all a stir.

Let simmer at least 1 hour to marry the flavors together.  When the chicken is cooked through (165 degrees or more), take two forks and shred meat either in the pan or on a cutting board and add back to sauce.

Servie with tortillas, lime wedges, additional cilantro, sour cream, salsa, hot sauce and beans!