This thick soup is delicious. Coconut is a healing therapeutic fat free of trans fats. As oil, milk or flour, it has always been a healthy fat. Moderate heat will not create trans fat in coconut oil as heat does with polyunsaturated vegetable oils in your own kitchen. The beautiful scent of coconut milk is so satisfying. Two tablespoon per bowl of soup helps weight loss. It does not increase blood serum cholesterol as rumored, but reduces it. Politics have badly maligned this healthy fat. Corn and soy oil companies in North America started to increase their sales after World War 2 with a fear-mongering campaign against coconut oil to stop competition re-entering from third world countries who could deliver it once again across the wide Pacific ocean after the war. Vegetable oils smell obnoxious and need deodorizing. World famous lipid experts Mary Enig, Udo Erasmus, Brad King, and Larry McCuaig of Ottawa, teach us that high heat creates trans fats. Workers at Monarch Corn Oil manufacturing in Montreal wear masks during the processing of corn oil. Long-chained vegetable oils (canola has 22 carbon molecules) are so suffocating; they block off oxygen. Lack of oxygen causes cancer in us.
On the other hand, for those not allergic to coconut, medium-chained coconut oil builds immunity. (12 carbon molecules long) After mother’s milk, it is the world’s best source of lauric acid. Enjoy as much as four tablespoons a day to reduce Candida yeast overgrowth and lose your weight. Coconut milk is easier to digest than pasteurized cow’s milk. This is because it is a stable, saturated fat, whereas pasteurization destroys the enzymes and healing benefits of raw milk. Coconut milk grows by the sea and is rich in iron, iodine and trace minerals. It has more than twice the amount of magnesium to calcium; hence it can assist with pain management. It is an excellent source of the antioxidant manganese. To prevent toxic oxygen forms. It has triple the potassium content to other nuts to provide a positive ion force for absorption of all nutrients into cells.
Thousands of people are re-discovering coconut products for amazing health benefits. It warms metabolism and keeps hunger at bay. It helps enhance thyroid function, lower cholesterol, balances hormones and stabilizes blood sugar. It gives stamina, reduces itching, and alleviates symptoms of chronic fatigue syndrome. It relieves digestive disorders like IBS and Crohn’s disease.
Preparation time: 30 minutes
Cooking time: 5 minutes
• 1 large squash, peeled, gutted and cubed (6 cups)
• 1 cup (250 ml) onion, chopped
• 2 cups (500 ml) real chicken stock
• 1 can coconut milk
• 1 tsp (5 ml) ocean salt with trace minerals
• 2 - 6 cloves of garlic to taste (optional)
• Pinch of cayenne powder
• Garnish of fresh parsley leaves, chopped
Prepare the vegetables. Gather all ingredients. Select a large soup pot that is anodized or is enameled.
Prepare the soup: In a large pot, boil squash, chopped onions and garlic in coconut milk and chicken broth. With a blender, puree the soup. Return to the pot, and lightly sprinkle cayenne into the soup as you stir.
Finishing touches: Serve in bowls or cups with a sprig of parsley on top.
Serves 8 – 156 Calories per serving
What’s in it for me per one cup serving with Hubbard squash?Calories: 156 Protein: 5 g. (8%) Fat: 8 g. (46%) Carbohydrate: 16 g. (41%) Fiber 1.9 g. Pro-vitamin A: 5,967 units Folic acid: 22 mcg. Vitamin C: 15 mg. Calcium: 37 mg. Magnesium: 69 mg. Phosphorus: 95 mg. Iron: 1.6 mg. Potassium: 555 mg. Sodium: 345 mg