Friday, February 17, 2012

Curried Beef & Butternut Squash Soup Recipe & 30 Day Eat2Bee Paleo Challenge for Edo

My husband recently tried Paleo for 1 month and I had to share the changes he saw in such a short time.  His workout regime is 2 days of Racquetball, 2 days of Crossfit @ Crossfit San Leandro a week.  Simply put ... eating clean organic/local whole foods and eliminating foods that cause digestion/bloating problems show results and help you get stronger, leaner, faster and healthier in the long term.  Check out the before/after photos below to see for yourself.  Way to go Edo! I know it wasn't easy at first but you truly impressed me by sticking with the program.  I am proud of you!


Before 1/16/12                  After 2/17/12

Before 1/16/12                  After 2/17/12
Before 1/16/12                  After 2/17/12

Before 1/16/12                  After 2/17/12

My sister in law made some amazing homemade Thai cuisine on my birthday this week, and we had a few items left over so my husband and I threw this soup together.  Hope you enjoy it!! It turned out SO good!


Curried Beef & Butternut Squash Soup 


Ingredients:
1lb Grass Fed Ground Beef - Tara Firma Farms
1/2 Red Onion - Diced
5 Green Onions - White & Green - Diced
1-2T Cilantro
1T Thai Basil
1-2T Mae Ploy Red Curry Paste(Spicy), the green & yellow is less spicy if you prefer that route
3 Cups - Homemade Chicken Broth
1 Can Native Forest Unsweetened Coconut Milk - Full Fat
1-2T Red Boat Fish Sauce - Fermented Anchovies/Sea Salt - SUPER TASTY!!
or 
Sea Salt (To Taste) 
1-2 Fresh Lemons - Juice Squeezed
1/2 Roasted Butternut Squash (Roasted mine a day prior in the toaster oven and put in fridge for later use) - Scooped Out into Bowl
or 
1 Can/Carton - 15-16oz Butternut Squash or Pumpkin Puree


Directions:

  • Brown meat in 5qt Soup Stock/Enameled Cast Iron Pan
  • Add diced red onion & 1T Red Curry Paste & saute for 3-5 min over medium heat
  • Blend together in vitamix or blender - Butternut Squash, Coconut Milk & Broth
  • Taste meat mixture to see if it's spicy enough..remember once you add the soup base it will take the spice down a notch or two.  Add more curry if you like spicy food.
  • Pour in your Soup Base from the blender
  • Bring to a boil over medium heat, and simmer for 20-30 min to allow flavors to blend - stir occasionally & taste test.
  • Once the mixture looks ready to go slowly add a little fish sauce(or Sea Salt) & lemon juice stir and taste.  You want this to add the perfect mixture of tart & salt.  Stop once it tastes perfect to your taste buds.  This part was hard to measure out because we went purely on our taste.  I estimated the amounts above for your use.
  • Enjoy!!

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