Healthy Dad - Recipes
Butternut Squash Soup
Ingredients:
- 21/2 cups of vegetable stock
- 1 butternut squash, seeded scraped and chopped into pieces
- 2 tablespoon. maple syrup
- ½ teaspoon. allspice
- ¼ cup coconut milk
Instructions: In a large pot on high heat add vegetable stock, butternut squash, and allspice and bring to a boil. Reduce the heat to low and cook until the butternut squash is soft 20-30 mins depending on your squash. Remove from the heat. Let the soup cool add the coconut milk and puree in a blender, food processor, or with a hand blender eek.
Yield: 4 servings.
Adapted from: Watts D and Watts A. “Butternut Squash Soup” Where people feast: An Indigenous Peoples’ cookbook. Arsenal Pulp Press, 2007. pg 100. Print