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Thread: Creamy butternut squash soup w/ coconut-cheese scones

  1. #1
    nina_70's Avatar
    nina_70 Guest


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    So, had a bit of a hankering for soup & scones yesterday, and decided to mess around w/ some recipes. The soup turned out AWESOME!

    Creamy Butternut Squash Soup



    2-3 cups butternut squash (chopped into 1 inch pcs)

    1 carton (32 oz) chicken broth

    1 cup full-fat ricotta cheese

    2 teaspoons crushed cumin seeds

    2 tablespoons coconut or macademia nut oil

    1 tablespoon lemon juice

    1/ In a large saucepan heat oil & cumin under medium heat for ~1 min (just enough time for cumin to release it's flavor into the oil)

    2/ Add squash & saute for another min

    3/ Add chicken broth, bring to a boil, cover and simmer for 30-40 mins until squash is tender

    4/ Take soup off heat, and with a hand-blender mix it until smooth

    5/ Add ricotta cheese and lemon...mix a little more & re-heat

    Low-Carb Coconut-Cheese Scone recipe


    This was actually a recipe Maba linked to a while back on the forum. They turned out pretty good! Personally I think they could use a tad more coconut flavor, plus the sweetener is not needed, but the texture is very "scone-like". Ate them sliced in half, topped w/ pasture-butter & dipped in the soup...yum!

  2. #2
    Join Date
    Oct 2009
    Northern Ireland


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    That looks absolutely delicious. Perfect for winter

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