Kale , Butternut Squash , Acorn Squash , Ground Beef Soup - Paleo Delight

Cooking well is a trial and error process.  The more you do it the better you will get at it.  This is one that I will definitely make again. 


Tablespoon Coconut Oil - Heaping

Medium White Onion - Chopped

2 Cloves Garlic

1.5 Pound organic ground beef

1 Butternut Squash - Peel remove seeds and dice kinda large.  (Potato peeler works pretty good)  Be careful cutting the squash its kinda tough and you could wack a finger off. 

1 Acorn Squash - Prep same way as butternut. Acorn squash is a bit more challenging to peel. You don't have to get all the peel off. 

1 Pound bag fresh Kale.  (Its easiest to get the pre shredded and washed)

1 package fresh mushrooms (I used pre sliced this time)

1 can full fat coconut milk

1 Jalapeno Pepper - Sliced thin

36 oz organic chicken or beef stock.  I used chicken because its what i had. 

Salt and Pepper


In a large boiler on medium high heat melt the coconut oil.  Throw in the ground beef. (this could be deer, bison or most any type ground meat).  Cook until meat is almost browned.  Add minced garlic and the diced acorn squash and butternut squash. Place top on boiler for about 4-5 minutes removing the lid about every minute to stir.   Then add chicken stock and thinly sliced jalapeno salt and pepper.  Place top on and reduce heat to medium low and let cook for about 8 mins stirring occasionally.   Add kale until pot is full and place top on.  Let cook for about 2 mins remove top and add the rest of the Kale.  Cook another 2 mins then add your full fat coconut milk.  Stir and serve.  Garnish with Avocado. 

Slap your momma this is yummy!