I told you I had one more soup recipe up my sleeve. I think the timing is just about spot on too as winter storm Achilles moves through the nation. Actually, this probably won't be the last soup recipe. Last summer, I did make a mean batch of Spicy Gazpacho in the latter part of July. Who cares what time of year you eat soup anyway? Nothing really says comfort and love more than a great bowl of soup. Especially when paired with an excellent wrap.
This soup took no time at all to make and is wicked good for you. Yes, I said wicked. To save myself some time, I used frozen pureed butternut squash. For a bit a unique flavor, I sauteed my mirepoix (carrots, celery, and onions) in a small dollop of extra virgin coconut oil. To add a healthy dose of creamy without any dairy, I pureed the soup using my immersion blender and added coconut milk. Pair with a Drop 10 friendly wrap and you've got a beautiful, light, easy meal.
Apple & Cranberry Turkey Wraps
4 gluten free wraps (such as Sandwich Petals)
2 tablespoons Dijon mustard
9 oz. smoked turkey deli meat
4 oz. goat cheese
1/2 granny smith apple, thinly sliced
2 tablespoons dried cranberries
To make the wraps more pliable to work with, place the wraps on a large microwave safe plate. Cover with a damp paper towel and microwave on high for 30 seconds. Remove from the microwave. Take one wrap, spread 1/2 tablespoon Dijon mustard over the wrap. Top with 1/4 of the turkey turkey, cheese, apple slices, and cranberries. Roll to wrap. Repeat to assemble the remaining wraps. Place the wraps on a panini press or indoor grill such as a George Foreman. Grill over medium-low heat for 5 minutes or until lightly browned on the outside and heated through. If you do not have a George Foreman grill or panini press, simply heat a non-stick skillet over medium heat. Add the wraps and place a heavy pan over the wraps. Brown on one side for 4 minutes. Remove the top pan, turn the wraps with a spatula, and brown on the other side for another 4 minutes before serving.
Quick Butternut Squash Bisque
1 tablespoon extra virgin coconut oil
1 onion, finely chopped
1/4 cup celery, finely chopped
1/4 cup carrot, finely chopped
1 12 oz. box frozen cooked winter squash, thawed
1 13.3 oz. can light coconut milk
1/4 teaspoon curry powder
Salt and pepper to taste
Heat a medium sized stockpot over medium-low heat. Add the coconut oil and swirl to coat the bottom of the pot. Add the onion, celery, and carrots. Cook, stirring occasionally for 5 minutes or until the vegetables soften and the onions begin to turn translucent in color. Stir in the butternut squash and remaining ingredients. Lower the heat to low. Simmer, stirring occasionally, for 15 minutes. Remove from the heat. Using an immersion blender, blend until smooth. If you do not have an immersion blender, cool the soup completely before running through a food processor or blender. Gently reheat before serving.
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