Red Meat Allergy Friendly Lamb, Coconut & Butternut Squash Soup
Total time1 hr
Prep time20 min
Cook time40 min
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Learn more →Ingredients
4 servings
- 1 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 lb ground lambChef's tipGround chicken is often leaner than ground lamb and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground turmeric
- 1 medium butternut squash (about 1.5 lb), peeled and cut into ¾-inch cubes
- 3 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering.
- 2
Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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