Kabocha Squash Soup With Cilantro Chutney

Health Highlights

Ingredients

2 bunch	Green onion (dark and light green segments separated and chopped)
3 tbsp	Coconut oil
1 2/3 kg	Kabocha squash (peeled; halved; seeds and strings discarded; then chopped in 1/2 slices)
5 cup	Water, filtered (low-FODMAP vegetable broth)
1 tbsp	Orange peel (zest) (or 4 2-inch strips)
1/2 cup	Orange juice (freshly squeezed)
2 tsp	Apple cider vinegar
1 pinch	Salt and pepper (Sea; freshly ground; to taste)
1/4 cup	Sliced almonds
1/4 cup	Coconut flakes (dried unsweetened)
2 medium pepper(s)	Jalapeno pepper (seeds removed)
2 cup	Cilantro (coriander) (loosely packed)

Soup Directions

Heat coconut oil over medium heat in a soup pot.
Add chopped light green onion segments and sauté until soft then discard.
Add chopped dark green onion segments and sauté until soft.
Add chopped squash and ½ cup water. Cook covered for 20 – 25 minutes, until squash is tender.
Add water, orange zest, orange juice and simmer uncovered for 15 minutes.
Use an immersion blender or regular blender to puree to smooth consistency.
Add apple cider vinegar, season with salt & pepper to taste
Top with Cilantro Chutney

Cilantro Chutney Directions

In a small food processor or blender, add almonds, coconut, jalapeno, a pinch of salt and 1/3 cup water. Process until mixture is finely chopped.
Add cilantro and process until mixture is finely chopped.

Calories 317

Calories from fat 130

Calories from saturated fat 90

Total Fat 14.5 g

Saturated Fat 10.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.1 g

Monounsaturated Fat 2.4 g

Cholesterol 0

Sodium 46 mg

Potassium 1916 mg

Total Carbohydrate 43 g

Dietary Fiber 7.4 g

Sugars 19.9 g

Protein 7.1 g