I have moved to blogging at AncestralChef.com.
Please follow me there for more delicious recipes!! If you haven’t seen my new FREE iPad e-book, then check it out on your iPad here. You can also reach me on Twitter, Facebook, Pinterest, or Google+.
I am also featured in the first issue of Paleo Living Magazine for iPad (full of videos, interactivity, and gorgeous pictures!), and you can download the first issue for FREE here.
Winter has most definitely set in again (unless you’re in the southern hemisphere, in which case, I truly envy you right now!). This weekend has been literally freezing in New York, so I decided to keep warm with some butternut squash soup, which is both delicious and easy to make!
Those 3 ingredients you see pictured on the left are pretty much all you need! (In addition, a blender, a food processor, or an immersion blender – which is the best one to use – is also crucial to create that smooth soup texture.)
Ingredients (4 servings)
Added Bonus: When you were cutting up the butternut squash, you probably noticed all those seeds inside of the squash. If you scoop these out (I use my hands) and wash them clean, you can then cook them for 30min in the oven at 350F on a piece of aluminum foil and eat them whole as a crispy snack.
If you don’t like butternut squash, you can substitute sweet potatoes (or Japanese yams) or pumpkin, or you can mix it up. I’ve made the soup before with a butternut squash, 2 Japanese yams and a can of pumpkin puree (in which case I needed 64oz of chicken broth).
Note: butternut squash is one of the more starchy squashes (1 cup = 18g net carbs), and it isn’t permitted on the Atkins diet until the later stages. It is however permitted on primal and paleo diets, and many low-carbers are ok with eating butternut squash, yams, and pumpkins as long as you don’t go overboard!
The weather has been amazing this weekend, but I know that winter is just around the corner. It therefore seems very apt to start cooking some winter melon. If you’ve never heard of winter melon, then you might know it instead as white gourd (note: fuzzy melon is not the same thing although it can look similar). Still doesn’t sound familiar? Well, it’s a vegetable that can grow as large as a pumpkin but has green colored skin with a white coating, and although it’s called a “melon,” it’s not sweet, and people generally eat it cooked rather than raw.
If you’ve never heard of it, part of the reason is likely because winter melon is typically grown in Asian countries. Consequently, the easiest place to find it here in the U.S. is at your local Asian grocery store. In China, winter melon is used in a variety of recipes, but one of the best and most popular is a soup that just happens to be very locarbolicious! The recipe details are below, but generally the soup consists just of winter melon and pork spare ribs. Believe me (partially because I just ate some soup tonight) – this soup is delicious and offers a nice combination of meat and vegetables as well as some warmth during the winter months! Here’s the simple recipe:
Ingredients (makes 4 servings)
I was planning to take a nice photo of the soup all pretty in the bowl, but it was so good that I completely forgot about the photo (this happens a lot actually!). Oh well, I will put up a photo next time I make the soup!