I must have like 1/3 of my blog posts that start with “I’m not pregnant but….” and then go on to explain my unexplained craving and why I had to write a new recipe there on the spot. It’s sort of ridiculous but once again…. I’m not pregnant but…..
Last night I was craving buffalo chicken soup. I’m not even sure that I’ve ever actually had buffalo chicken soup but I knew I needed it. I have 20 recipes left to write for Paleo Kids Cookbook and actually have no business writing recipes for any other reason (like this blog) but, I need to write this and if I am gonna go to the effort, then obviously I need to share with y’all right!? Like when your teacher asks if you brought enough to share with the whole class…that sort of thing.
So meanwhile over in reality, I had made a promise to y’all and myself that I would be ringing in December with a CLEAN EATS HOLIDATE because quite frankly I’ve let myself go a little too far beyond where I like to be and I’m not waiting for a generic New Year’s resolution to reel myself back in. Interestingly I was chatting with Stacy of Paleo Parents today when she swung by my house and she is doing the exact same thing. Turns out our bodies were asking us to make some changing and gosh golly, we listened! To all of you joining me for the CLEAN EATS HOLIDATE, I’m proud of y’all and luckily this soup fits right into our regime, so let’s dig in!
- 1 large red onion, diced and sauteed
- 13.5 ounces diced tomato
- 1/3 cup hot sauce/buffalo wing sauce (gluten free/crap free)
- 36 ounces organic/homemade chicken broth
- 20 ounces butternut squash, chopped
- 1/2 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cumin
- 1/2 cup full coconut milk
- 3 tablespoons tapioca starch
- 1 pound chicken breast, shredded
- Fresh Cilantro
- Diced avocado
- Dairy free sour cream
- Optional: blue cheese crumbles if dairy is tolerated
- Combine your onion, tomato, buffalo wing sauce, chicken broth, squash, and seasonings in the Instant Pot. If you don’t have an Instant Pot you can also use a slow cooker or stock pot to cook the vegetables in the broth until soft enough to puree.
- Secure the lid, seal vent, and set on SOUP setting
- Once it has finished cooking, release steam
- Now open the lid and puree the soup with a stick blender or transfer contents to a conventional blender
- Pour your coconut milk into a bowl and add the 3 tablespoons of tapioca starch
- Stir until well combined then add slurry into the soup and stir; the soup will thicken
- Now add in the shredded chicken breast
- Serve topped with cilantro, avocado, sour cream and optional cheese crumbles