Hot Squash Blend (Printable Version)

# What You’ll Need:

01 - 1 big kabocha squash, cut into quarters with seeds removed.
02 - 1 tablespoon olive oil or liquid ghee.
03 - 1 pound chorizo sausage.
04 - 2 tablespoons ghee or butter.
05 - 1 pound fresh shrimp (medium-large size), shells and veins taken out.
06 - 2 teaspoons sea salt (fine), split up.
07 - 3 fresh limes, squeezed for juice, used at different times.
08 - 1 13.5 ounce can coconut milk (full-fat).
09 - 1 cup broth made from chicken.
10 - 1/8 teaspoon pepper (cayenne).
11 - Cilantro leaves for topping (if you want).
12 - Sliced fresh jalapenos for topping (if you want).

# Steps To Make It:

01 - Coat squash with oil, set it on a baking sheet with skin facing down. Cook in oven at 375F around 50 minutes till soft.
02 - Cook chorizo in a big skillet on medium heat about 10 minutes until it breaks apart. Move to a separate bowl when done.
03 - Using the same skillet, melt the ghee and cook your shrimp about 2 minutes each side. Add salt and some lime juice on top.
04 - Put chorizo back in with the shrimp, mix them together and put a lid on to keep everything hot.
05 - Scoop the cooked squash into a pot. Pour in the coconut milk, add the broth, cayenne, and the rest of your salt.
06 - Grab your immersion blender and mix everything until it's smooth. Let it bubble a bit and squeeze in some lime juice.
07 - Pour soup into bowls, add the shrimp-chorizo mix on top. Throw on some cilantro and jalapeno slices if you'd like.

# Extra Notes:

01 - You can keep leftovers with the meat and shrimp already mixed in the soup.
02 - Try using seafood or beef broth instead of chicken if you want.
03 - Works great for anyone following a paleo eating plan.

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