Fall Squash Soup

This Fall Squash Soup is a healthy and delightful meal for the fall season!

Yields1 Serving

 1 Butternut Squash
 ½ tbsp Olive Oil
 ½ tsp Saltplus an extra pinch for the squash
 Pinch of White Pepperplus an extra pinch for the squash
 ½ tsp chopped thymeplus an extra pinch for the squash
 ½ tsp Chiffonade Fresh sageplus an extra pinch for the squash
 3 lbs Gold Potatoessliced into 1 inch thick pieces
 ¼ cup Coconut Cream
 1 tsp Garlic Powder
 ½ tsp Onion Powder
Meat Filling Ingredients
 2 tsp Olive Oil
 2 cups Dice Carrots
 1 cup Diced Celery
 1 Onion small diced
 3 Garlic Clovessmashed and chopped fine
 1 lb Ground Organic Beefnot lean
 1 lb Ground Organic Turkeynot lean
 ¾ tsp White Pepper
 1 tsp Salt
 1 tsp Dried Thyme
 1 tbsp Gluten Free Flour or Arrow Root for thickening
 4 tbsp Tomato Paste Bionaturae
 1 tbsp Apple Cider Vinegar
 1 tsp Onion Powder
 1 tsp Chili Powder
 1 ½ cups Chopped Tomatoes
 1 ½ cups Chicken Stock

1

Preheat your oven to 400 degrees.

2

Cover baking sheet with parchment or foil.

3

Cut butternut squash in half, rub on olive oil, sprinkle with good salt, white pepper, dried thyme (crumble as you go), and sage. Rub mixture into the squash.

4

Place the squash, cut sides down, onto baking sheet, roasting for 45 minutes, until soft and you can easily pierce with a fork. Set aside once done.

5

Cut 4 yams or sweet potatoes in half- pierce with a fork, rub with butter, sprinkle with good salt.

6

Place on baking sheet (covered with parchment or foil) cut side down, and roast until you can easily stab the potatoes with a fork- 20-25 minutes.

7

Once squash and tubers are done- scoop flesh out of shell/skin into a mixing bowl to mash.

8

You should have roughly 1.5 quarts of product to mash with ¼-1/2 cup whole coconut cream, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp salt, wee pinch ground white pepper, and mash. Set aside. (whole fat diets- use cream cheese and whole cream with butter)

Shepherds Pie Meat Filling
9

Put 2 tsp of olive oil in your medium-sized heavy bottom pot or dutch oven, medium-high flame- add carrots. Sauté carrots for 1 minute, adding diced onions, celery and garlic, mix and sauté for 1 minute (do not over cook– you want a nice texture, keeping veg aldente is lovely).

10

Reduce the heat to medium, add the ground beef and turkey to the pot and mix breaking it up into smaller pieces. Top the meat with ¾ tsp pepper, 1 tsp of salt, and 1 tsp of dried thyme. Mix and cook until the meat is browned, about 5 minutes.

11

Add 1 Tbs of flour or ½ tspn arrow root to meat and mix well.

12

ADD ALL of the following ingredients together- 4 Tbs of tomato paste, 1 Tbs of apple cider vinegar, 1 tsp of onion powder, a pinch of salt and mix well. Add 1.5 cup of chopped tomatoes, to this, stirring to combine all ingredients (if you need to add a little of your chicken stock to this, you can. Then add this mixture to your meat, siring to incorporate.

13

Then add 1.5 cups of chicken stock broth and simmer until the sauce reduces to a gravy, about 5-7 minutes.

14

Pour the shepherd’s pie filling into a large pan, 9 in x 13 in. and top with mashed butternut squash topping, using a spatula to evenly spread it out.

15

Bake for 20-25 minutes.

Ingredients

 1 Butternut Squash
 ½ tbsp Olive Oil
 ½ tsp Saltplus an extra pinch for the squash
 Pinch of White Pepperplus an extra pinch for the squash
 ½ tsp chopped thymeplus an extra pinch for the squash
 ½ tsp Chiffonade Fresh sageplus an extra pinch for the squash
 3 lbs Gold Potatoessliced into 1 inch thick pieces
 ¼ cup Coconut Cream
 1 tsp Garlic Powder
 ½ tsp Onion Powder
Meat Filling Ingredients
 2 tsp Olive Oil
 2 cups Dice Carrots
 1 cup Diced Celery
 1 Onion small diced
 3 Garlic Clovessmashed and chopped fine
 1 lb Ground Organic Beefnot lean
 1 lb Ground Organic Turkeynot lean
 ¾ tsp White Pepper
 1 tsp Salt
 1 tsp Dried Thyme
 1 tbsp Gluten Free Flour or Arrow Root for thickening
 4 tbsp Tomato Paste Bionaturae
 1 tbsp Apple Cider Vinegar
 1 tsp Onion Powder
 1 tsp Chili Powder
 1 ½ cups Chopped Tomatoes
 1 ½ cups Chicken Stock

Directions

1

Preheat your oven to 400 degrees.

2

Cover baking sheet with parchment or foil.

3

Cut butternut squash in half, rub on olive oil, sprinkle with good salt, white pepper, dried thyme (crumble as you go), and sage. Rub mixture into the squash.

4

Place the squash, cut sides down, onto baking sheet, roasting for 45 minutes, until soft and you can easily pierce with a fork. Set aside once done.

5

Cut 4 yams or sweet potatoes in half- pierce with a fork, rub with butter, sprinkle with good salt.

6

Place on baking sheet (covered with parchment or foil) cut side down, and roast until you can easily stab the potatoes with a fork- 20-25 minutes.

7

Once squash and tubers are done- scoop flesh out of shell/skin into a mixing bowl to mash.

8

You should have roughly 1.5 quarts of product to mash with ¼-1/2 cup whole coconut cream, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp salt, wee pinch ground white pepper, and mash. Set aside. (whole fat diets- use cream cheese and whole cream with butter)

Shepherds Pie Meat Filling
9

Put 2 tsp of olive oil in your medium-sized heavy bottom pot or dutch oven, medium-high flame- add carrots. Sauté carrots for 1 minute, adding diced onions, celery and garlic, mix and sauté for 1 minute (do not over cook– you want a nice texture, keeping veg aldente is lovely).

10

Reduce the heat to medium, add the ground beef and turkey to the pot and mix breaking it up into smaller pieces. Top the meat with ¾ tsp pepper, 1 tsp of salt, and 1 tsp of dried thyme. Mix and cook until the meat is browned, about 5 minutes.

11

Add 1 Tbs of flour or ½ tspn arrow root to meat and mix well.

12

ADD ALL of the following ingredients together- 4 Tbs of tomato paste, 1 Tbs of apple cider vinegar, 1 tsp of onion powder, a pinch of salt and mix well. Add 1.5 cup of chopped tomatoes, to this, stirring to combine all ingredients (if you need to add a little of your chicken stock to this, you can. Then add this mixture to your meat, siring to incorporate.

13

Then add 1.5 cups of chicken stock broth and simmer until the sauce reduces to a gravy, about 5-7 minutes.

14

Pour the shepherd’s pie filling into a large pan, 9 in x 13 in. and top with mashed butternut squash topping, using a spatula to evenly spread it out.

15

Bake for 20-25 minutes.

Pumpkin Shepherds Pie