Cancer-Fighting Squash Soup

R.I.P.P.E.D Planet- we are all about balancing blood sugar in order to lose fat and build muscle, but we are also a community that focuses on health from the inside out.  Getting enough fruits, veggies and antioxidants bullet-proofs our bodies against diseases like cancer.  This soup recipe is based on a cancer-fighting mock mac and cheese dish I experienced at a Give Max Love event called Fierce Foods Academy.  We learned that ingredients such as leeks, garlic, squash and Turmeric are incredible anti-inflammatory, cancer-fighting ingredients.  I hope you love this adaptation as much as my family and I do.  It’s rich and creamy without being fatty and offers layer upon layer of mouthwatering flavor explosions: sweet, savory, spicy, (and crunchy, thanks to the curried cashews I added to the top).  This recipe is a great balance of carbs and fat but you must add some protein.  Shrimp or chicken on top, or fish on the side would round it out nicely.

 

Squash Soup

Squash Soup

INGREDIENTS:

1 small butternut squash

1 small kabocha squash

4 cloves garlic, chopped

1 large or 2 small leeks (white part only), sliced thin

1 yellow onion, sliced thin

1 can lite coconut milk

1/2-1 cup coconut-almond milk (45-calorie Almond Breeze brand)

1 teaspoon Turmeric

1 teaspoon curry powder

1-2 teaspoons Z Sweet or Stevia

salt and pepper to taste

1/2 teaspoon red pepper

1 green onion, chopped

1/4 cup cashews (optional)

DIRECTIONS:

Preheat oven to 375. Slice both squashes in half and remove seeds.  Spray with cooking spray (I like coconut oil spray from Trader Joe’s) and sprinkle with salt and pepper.  Bake, face down for 30 minutes, or until soft.  Flip over and cook another 5-10 minutes, or until the tops seem a bit caramelized. Remove from oven and cool.  Meanwhile, spray a large pan with cooking spray.  Saute the garlic for 1 minute.  Add in leeks and onion.  Saute several minutes until quite soft and caramelized. Scoop out both squashes and place into a blender.  Pour in the canned coconut milk.  Toss in the garlic, leeks and onion mixture.  Blend until smooth.  Add in the Coconut almond milk as needed to create a slightly thinned out soup. Add the spices, Stevia and salt and pepper.  Blend again.  Top with green onion and cashews.  (To make curried cashews, simply pan saute the cashews in cooking spray, add in a dash of curry powder, red pepper and 1 teaspoon Z-Sweet or other granulated sugar).

Serves 4:

Calories: 140.  Protein: 2, Carbs: 17.5, Fat: 7 (cashews will add additional fat)

Butternut Squash

Butternut Squash

Kabocha Squash

Kabocha Squash

Baked Squash

Baked Squash

Sauteed Leeks, Onion and Garlic

Sauteed Leeks, Onion and Garlic

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