Hi friends! Yes I am still alive. Just living in my little study bubble I’m afraid. It’s not a very fun bubble let me tell you. Have you missed me? I’ve missed you! I decided it was about time I took a little study break to bring you another recipe because it has been way too long since I last posted. I’m sorry! Plus before it gets too warm outside I needed to share this soup recipe with you. Because, well, it’s delicious.
And besides being delicious this soup also contains some very healthy ingredients like bone broth, vegetables and coconut milk. Plus a little bit of bacon fat. Yes you read that right. Bacon fat. Because everything is better with bacon fat. Am I right?
As a believer in eating real food, I think it’s very important for you to know what is being put in your body. That is why I am rather upset to see that the newest genetically modified apple that doesn’t turn brown when sliced, has just been approved for sale in Canada and the USA. Boo!
It still baffles my mind that these genetically modified food items don’t have to be tested for long term safety before they are placed in our stores for human consumption. Does this not seem totally bizarre to anyone else? I am really hoping there will be some sort of labelling put in place so that we can avoid this laboratory created little gem of a food item. What’s wrong with a little bruising on an apple anyways? I mean seriously? Although to quote the creator of this new GMO apple, “We know that in a convenience-driven world, a whole apple is too big of a commitment”. Um really? I can’t remember the last time someone told me that eating an apple simply required too much commitment. It’s like the apple has suddenly become a long term relationship or something.
It’s no wonder people have no idea what real food really is anymore, with products like this being touted as healthy and natural. And it’s only going to keep getting worse as more of these GMO foods get approved by the FDA. Apparently a bruise free potato is what’s next to be served up on our plates. I just can’t tell you how many meals I have had ruined by a bruise on my potato. Sheesh. And yes I know the potato isn’t really paleo. Let’s not even go there people.
I could keep ranting about this forever. But I will save you guys from that. If you do want to learn more you can read the whole article here
Oh and I almost forgot to mention that I just started a Twitter account. So you can find me there now too (since you can never have too many social media pages apparently).
Happy eating everyone!
Roasted Red Pepper and Squash Soup
(Paleo, SCD, GAPS, Gluten Free)
- 3 large red bell peppers, diced or 4 smaller ones
- 3 tbsp bacon fat
- 2 tbsp chopped chives, diced or sub one small onion
- 2 lbs uncooked butternut squash I used the pre-cut ones from Costco
- 2 cups bone broth
- 1 can full fat coconut milk
- 1 tbsp dried basil
- 1/2 tsp sea salt
- 1/4 tsp pepper
Place a large frying pan on medium heat on on the stove
Add the bacon fat, chives and red pepper to the pan and cook until the peppers start to tenderize (the edges turn golden)
While the peppers are cooking place a large pot on the stove on medium heat
Add the squash, bone broth, coconut milk and remaining spices to the pot and bring to a boil
Once the peppers are done cooking transfer all the ingredients from the pan (including fat and chives) to your pot with the soup
Allow the soup to come to a boil
Once the soup is boiling turn down the heat and simmer for another 15-20 minutes
Remove from heat, and use your immersion blender to blend the soup until smooth
Serve and enjoy!
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