Larb-Inspired Butternut Squash Soup
Servings 4
Ingredients
For the Soup
- 1 tbsp coconut oil
- 1/2 cup diced onion
- 1 tbsp peeled and minced fresh ginger
- 2 garlic cloves minced
- 1 jalapeño seeded and minced
- 3 cups peeled and cubed butternut squash
- 1.5 tbsp mild curry powder
- 1 pinch of red pepper flakes
- 4 cups compatible chicken bone broth or stock
- 1 (13.5 oz) can full-fat coconut milk
For the Larb
- 2 cups chopped cooked chicken (see tips)
- 1 apple (any variety) peeled, cored, and diced
- 1/3 cup chopped fresh mint
- 1/3 cup chopped fresh cilantro
- 1/4 cup unsweetened coconut flakes
- 1 cup roasted salted cashews
- 1 tbsp Whole30-compatible fish sauce
- 1 juice of 1 lime
Instructions
Make the Soup
- IN a Dutch oven or large saucepan, melt the coconut oil over medium-high heat. Add the onion, ginger, garlic, jalapeño, squash, curry powder, and red pepper flakes.
- COVER and cook, stirring frequently, until the onion is translucent, about 10 minutes.
- ADD the broth. Cover and simmer until the squash is very tender, about 15 minutes.
- BLEND the soup with an immersion blender (or use an upright blender for a smoother consistency). Stir in the coconut milk. Keep warm.
Make the Larb
- COMBINE the chicken, apple, mint, cilantro, coconut, cashews, fish sauce, and lime juice in a medium bowl. Toss until well blended.
- TO SERVE, place one serving of larb in the bottom of each bowl, then ladle the soup over the top.
Tips
- As larb is typically made with ground meat, you could use ground chicken or turkey in this dish, too. In a large skillet or Dutch oven, heat one tablespoon of extra-virgin olive oil over medium heat. Add the ground meat. Cook, stirring often, until the meat is browned, 7 to 10 minutes.
- In a pinch you can substitute two 12-ounce packages of frozen butternut squash; no need to thaw before adding to the pan.