Cooking with food intolerances

Squash Soup January 11, 2011

1 med. acorn or butternut squash, seeded, peeled, and cubed

2 Tbs. minced Vidalia onion

2 cloves minced garlic

1/2 tsp. ground ginger

1/4 tsp. freshly ground nutmeg

1 tsp. parsley

3/4 tsp. sea salt

1/4 tsp. black pepper

2 1/2 c. water

1 c. carrot juice

Combine ingredients in saucepan. Bring to a boil, then turn down to low, cover, and simmer for 30 minutes. Using a hand blender, beat until smooth. For added creaminess, add 1/2 cup coconut milk and blend in.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s