The delicious soup I made for lunch today came about because I happened to have 1/2 cup leftover pumpkin and exactly 1 c. cooked yellow squash and onions in the refrigerator, so mine went together quite easily. Unless you happen to have those in your array of leftovers, you’ll have to cook the squash for this from scratch. But it sure was good and just what the doctor ordered fighting off an upper respiratory infection this week. This soup is suitable for Paleo-Primal. This soup is also suitable for those who have reached the nuts and seeds rung of the Atkins OWL carb ladder.
4 oz. lean bacon, chopped
1 c. yellow summer squash, sliced small
½ c. pumpkin puree
2 oz. purple or white onion, cooked with the squash
2 c. homemade chicken stock
3/4 c. coconut milk
1/4 tsp. coarse black pepper
DIRECTIONS: Brown bacon in non-stick skillet or soup pot until done and remove to paper towel. Add squash and onion to the pan and continue to saute until squash is completely done. Put the squash/onion mixture into a food processor or blender and puree. Put back into the skillet/pot. Add all remaining ingredients. Add back the cooked bacon. Simmer to allow flavors to mingle for a few minutes. Thicken if desired, but I didn’t find it needed any thickening. Serve with your favorite program-allowed crackers.
NUTRITIONAL INFO: Makes 3 large bowls, each contains:
33.5 g fat
9.67 g carbs, 3.13 g fiber, 6.54 g NET CARBS
11.2 g protein
336 mg sodium
595 mg potassium
47% Vitamin A, 22% B6, 11% B12, 14% C, 38% copper, 28% iron, 16% magnesium, 39% manganese, 34% niacin, 27% selenium, 19% thiamin, 16% zinc.