Sweet Boiled Plantains and Butternut Squash Soup

• Gluten free
• Paleo

• Produce

  • 1/4 tsp Basil
  • 2 lbs Butternut squash, cooked
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 3 Plantains, yellow
  • 1/4 tsp Thyme

• Canned Goods

  • 1/2 cup Coconut milk
  • 500 ml Stock

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Cayenne pepper
  • 1/4 tsp Salt

• Nuts & Seeds

  • 1/4 tsp Cumin

Found on whittypaleo.com

Description

Directions

• To cook squash: Preheat oven to 200C/400F. Cut off the top of squash, then cut horizontally just above the part that houses the seeds. Cut this meatier part in half and place skin side down on a baking tray. Brush with a little olive oil and cook for 50-55mins till soft or fork goes all the way through.
• Once squash is cooked and easy to handle, scoop out the flesh and transfer to a blender or food processor, add coconut milk and process till smooth.
• Place squash in a medium/large pot on medium- high heat. Add stock & seasonings and cook for 5 mins.
• Reduce heat to a simmer for 20-30 mins.
• While soup is simmering, remove the ends of your plantains and dice into sections with skin on. Place a pot of water on high heat and once boiling, add plantains. Cook for 15-20mins till skin is black and plantains are soft.
• Once plantains are done, you can either dice up the plantains further or serve them in the soup as is.
• Enjoy!

Nutrition