The no-bake gelatin cake is wonderful! Both the food and the appearance are delectable. To make this stained glass cake, colorful Jell-O cubes are put into a cake pan and hardened with white gelatin.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon coconut oil
- 1 tablespoon butter
- 1 white onion, diced
- 3 cloves garlic, chopped
- salt and ground black pepper to taste
- 1 pound banana squash, cubed
- 1 pound sweet potatoes, cubed
- 1 green apple, cubed
- 4 cups chicken broth, or as needed
- 1 tablespoon chopped fresh basil
- 1 tablespoon curry powder
- 1 teaspoon crushed bay leaf
Instructions
- Heat coconut oil and butter together in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil-butter mixture until slightly softened, 1 to 2 minutes. Season with salt and black pepper.
- Stir squash, sweet potatoes, and apple into the onion mixture and cook until heated through, about 5 minutes. Pour in chicken broth and bring to a boil; add basil, curry powder, and bay leaf. Reduce heat and simmer until sweet potatoes and apple are softened, 15 to 20 minutes. Remove from heat and season with salt and pepper.
- Puree soup in the pot with a hand blender until smooth.
Nutrition Facts
| Calories | 154 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 4 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 57 mg |
| Sugars | 9 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Made this tonight and loved it. Easy, quick, and healthy. A great way to utilize in-season produce in the fall.
Added a dash of Tarragon in the absence of enough bay leaves when I doubled the batch. Leftovers didn’t last long, but were even better once it sat in the fridge overnight. The flavors came together beautifully!
I replaced the bay leaves with tarragon, turned out great.
What a great mix of flavors. Substantial enough for a meal.
This was one of the best squash soups I have ever had! Full of flavor due to the curry. I used chicken broth – not the coconut milk – and it was plenty rich, and I could taste the coconut oil. Garnished it with a dollop of plain greek yogurt, and served it alongside a kale salad with toasted pecans, dried cranberries, pomegranate seeds, crumbled blue cheese, and balsamic! Great fall/ winter pairing!
Absolutely perfect recipe. Subbed olive oil for coconut oil.
Sub pears for sweet potato, limited grocery store. It was amazing!
I thought this was delicious! Tastes a lot like butternut squash soup I’ve made. Great to know I can also use banana squash. Love it topped with a little sour cream and toasted sunflower or pumpkins seeds.