This recipe was adapted from a Martha Stewart recipe.
Have you seen her show with Snoop Dogg? If not, RUN, don’t walk to your DVR to start recording Martha and Snoop’s Potluck Dinner Party. I love Martha Stewart, I love Snoop Dogg, I love cooking shows; and somehow when you put it all together...it works!!! Just like this recipe. I never would have thought to put butternut squash and shrimp together, but I'm glad I did because this soup is delicious.
I prefer taking conventional recipes (read: non-paleo or “unhealthy”) and tweaking them to fit my health needs. When I went gluten-free and dairy-free almost 10 years ago, there were no gluten-free cookbooks or blogs; I had to get creative and make substitutions. And it wasn’t hard. That’s why my cooking style and recipes allow for a lot of suggestions and options. Cooking (unlike baking) is very forgiving. Do what works for you.
Sometimes health or paleo blogs get too specific and have crazy ingredients. I hate the feeling when I click on a recipe that looks amazing but then it calls for something completely out there like tigernut flour or black cherry vinegar. Yeah, I don’t keep that on hand and no stores in my area are going to carry that. It’s such a deflating feeling. I’d rather take a conventional recipe and swap it out for better alternatives I have on hand.
I don’t know how the original recipe tastes, but my version tastes AMAZING. It did not require that much effort or make much mess, either, which is the best part considering how busy my schedule has been. I will definitely be making this again soon!
Spicy Butternut Squash Soup with Shrimp
Prep time: 35 minutes
Cook time: 55 minutes
In a large pot, melt 1 tbsp butter/ghee/coconut oil. Add shrimp and cook until shrimp is opaque (about 6 minutes if thawed, a little longer if shrimp is still frozen because you forgot to thaw it out 🙂). Scoop out shrimp, and set on the side in a bowl.
Add remaining tbsp of butter, onion, and sage to the pot. Cook until onion is soft and begins to turn translucent. Add squash, cayenne, and broth. Bring to a boil, reduce heat, and simmer until squash is tender (about 20 minutes).
Remove from heat. Add coconut milk and salt to taste. Use an immersion blender and blend until smooth (you could also pour everything into a blender and purée until smooth).
Return to pot and add shrimp. Garnish with chopped or crumbled sage.
If you are missing out on the pumpkin spice everything (though artificially flavored and full of sugar) and feeling deprived, I am here to help!
I’m not so much obsessed with pumpkin spice as a flavor, but I truly appreciate what a nutrient-dense food nature provides us when we need it most. Like most winter squashes, pumpkin is high in vitamin A and vitamin C, both of which support a healthy immune system—much needed this time of year as we enter cold and flu season. It’s also a good source of vitamin B6 which in my clinical experience a lot of people are deficient in. B6 is easily depleted but is required for so many physiological processes, including digestion and healthy hormone function. Pumpkin also contains minerals, and is a great source of those pesky healthy “good” carbohydrates. And the seeds! Pumpkin seeds are a great source of healthy fats (not to mention delicious).
Pumpkin can also be used medicinally to treat digestive issues. I prefer to use pumpkin purée that I make from a fresh roasted pumpkin, but I stock up on organic puréed pumpkin this time of year so I always have it. Anytime my digestion is off, I add pumpkin to a smoothie or blended coffee, or most often I just eat a spoonful (or two or three...) of it. It helps all digestive issues, including diarrhea and constipation. It’s also safe for cats and dogs. Growing up, my dogs got pumpkin mixed in their food anytime their stomach was upset or they were throwing up, and now both of my cats get pumpkin when they are sick (or as a treat when I have some on hand); our kitten loves pumpkin and eats it plain!
To make it even more gut-friendly, I added some Vital Proteins Collagen Peptides, and grass-fed butter, which are both gut-healing foods. You could also use ghee, which is also great for gut health, or coconut oil if you prefer that.
If you really want to get in the pumpkin spirit, make some of my favorite grain-free pumpkin muffins!
The REAL Pumpkin Spice Latte
Prep Time: 5 minutes
Yields: 1 cup of coffee
*Note: if you are not doing bulletproof-style coffee, coconut milk or Nutpods will work.
Put all ingredients in a blender, and blend until mixed thoroughly. Pour into your favorite mug and sprinkle with pumpkin pie spices or cinnamon. Enjoy!
My nutritional therapy practice recently held its grand opening of our new office location.
I was truly overwhelmed (in a good way) with gratitude by all the people that showed up to learn about nutritional therapy, and by the sponsors who donated free samples and/or raffle items (I still have some online giveaways planned so if you missed out, make sure you are following us on Instagram and Facebook for a chance to win).
Paleo Valley sponsored a giveaway, and supplied us with samples of their grass-fed beef sticks, which were a huge hit! These are by far my favorite purse/travel/desk snack.
If you missed out, or the free sample wasn't enough, they are also offering a 30% discount site-wide through October 15 with the code: ntapgh.
In addition to their grass-fed beef sticks, I am a fan of their grass-fed organ complex. I use glandulars a lot in my practice and people do really well with them. Organ meats are a nutrient dense food, full of bioavailable B vitamin and vitamin A, as well as important minerals. I recommend that everyone incorporate more organ meats into their diet (remember how popular liver and onions used to be? There was a reason for that), but even I will admit it is very hard to sneak that into our diet. If you can't bring yourself to eat live, the grass-fed organ complex is a much easier way to make sure we are getting these important nutrients into our diet. The supplement is high-quality; I recommend it as a daily multi-vitamin.
Thanks again to all who showed up, donated, commented, liked, shared, and participated online. I'm really looking forward to bringing nutritional therapy and a "real food" philosophy to my community (something that is sorely lacking in Pittsburgh compared to other cities).