Dinner Plans: Creamy Taco Soup

This is a dairy-free and gluten-free taco soup, yet it's velvety rich because of the cocout milk. (If you're subscribed to my mailing list, you may have seen this recipe before, along with the gluten-free flatbread pictured above.)

I don't recommend using light coconut milk. It tastes horrid and the natural fat you get in coconut milk is quality. (It can actually help you burn more fat.)
 
Play around with this. Recipes are guidelines, not rules. Just don't mess with the coconut milk.
 
  • 1 med butternut squash
  • 1 14-oz can organic coconut milk 
  • 1 lb ground turkey
  • 6-oz can tomato paste
  • 1 cup salsa (Or a second 6-oz can tomato paste)
  • ½ bag frozen spinach, thawed
  • 2 cups chicken stock
  • 1-2 tablespoons cumin, powdered
  • 2 cups chicken stock
  • salt and pepper to taste
 

Peel the butternut squash. Then cube or slice it thinly and remove the seeds. Spray it with a little coconut or olive oil and sprinkle with salt. TIP: Place squash on a baking sheet with parchment paper, so that it doesn’t stick to the pan. 

Preheat oven to 350, bake 30-45 minutes or until the squash is tender. (The prongs of your fork should be able to slide right in.)

While the squash bakes, brown the meat. Add the spinach to the meat and season with a few dashes of salt and pepper. 

When the squash comes out of the oven, add it to a large pot, and use a potato masher to mash it up. If you don't have one use a fork, and get a nice little workout. Combine the squash and meat.

Add the can of coconut milk to the squash. (This squash-coconut combo makes a creamy, velvety soup base.) Heat the pot on low on the stovetop. 

Add the tomato paste and salsa to the pot and combine evenly. Add the meat and spinach to the pot. 

The soup should look really thick at this point. Add chicken stock until it’s at the consistency that you’d want your soup to be. I prefer a thick soup, so I add about between 1-2 cups.

Let the soup simmer on low for about 10 minutes. Add cumin, salt and pepper to taste. I usually add 1- 2 tablespoons cumin. 

Note: If you want to bump up the veg. use a whole bag of spinach rather than half. Or sauté any fresh veggies like red peppers or onions and add it to the soup as well.