2 – 3 Acorn Squash (or other winter squash)
2 C. zucchini, chopped
1 onion, 1/2 sliced, 1/2 chopped
3 garlic cloves
MCT oil
1 Tbsp. Pure Coconut Oil
2 Tbsp. butter
1 C. onion, chopped
3 C. Organic chicken broth
1 C. heavy cream or Coconut Milk
Spices to taste: Sea Salt, Pepper, sage, cayenne pepper, thyme
2 – 3 Tbs. chopped jalapeno peppers (depending on your taste)
Parmesan cheese (optional)

Cut squash in half and remove seeds with a spoon. Cut in half lengthwise so they lay somewhat flat. Lay on a baking sheet, (I sprayed with MCT oil) and place onion and half garlic on top of squash slices. Roast until very tender – about an hour at 350. Cool. Remove squash from skin and set aside along with the garlic and onion.

In large saucepan, melt the butter and add onion and garlic and cook until translucent, about 5-7 minutes. Add chicken broth and simmer for 10 minutes. Add zucchini and cook for 20 minutes. Add Acorn squash mixture and cook an additional 20 minutes. Puree with a blender and return to pan. Add spices and cream/milk. Top with Parmesan cheese if desired.

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Sweet Potato Chipolte Soup

2 Large Sweet potatoes, cubed
2 Tbsp. Coconut Oil
1 medium onion, chopped
3 garlic cloves, chopped
6 C. chicken broth
2 cans green chilies
3 tomatoes, chopped (or 1 can diced tomatoes)
1 tsp. Rosemary (optional)
½ – 1 tsp. (Mrs. Dash) Chipolte seasoning (depending on how spicy you like)
Salt & Pepper to taste

Heat oil in saucepan and add onions and garlic. Cook until onions are translucent, stirring often. Add rest of ingredients and cook on medium heat until the potatoes are mush. (or use crock pot and cook for about 6 hours) Puree and enjoy.

For stabilized P3 and P4

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Sausage Zucchini Soup

5 links Sugar Free Sausage
Coconut, MCT or olive oil, for browning sausage
1 small onion, diced small
1 Tbsp. chopped garlic
2 cups diced zucchini
4 cans chicken broth
2 cans diced tomatoes (with juice)
1-2 cups water
2 tsp. dried oregano
2 tsp. dried basil (I also use fresh basil – about 3 leaves)

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Chicken & Cabbage Soup

100 grams chicken
2 C. Cabbage
2 C. Low Sodium Chicken Broth (or 1 C. Water, 1 C. broth)
2 Tbsp Bragg’s amino acids
2 cloves garlic, minced
1 Tbsp. Chopped onion
Seasonings to taste: Garlic powder, onion powder, paprika, Mrs. Dash, salt & pepper

Cook chicken in broth mixture along with spices. Let simmer for a few minutes after the chicken is fully cooked. Add cabbage and cook until desired tenderness of cabbage.

(1 protein, 1 vegetable, 250 Calories)

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