Squash Soup
Soothing and fulfilling...
Ingredients:
1 small 3 lbs bag organic baby carrots
1 butternut squash
1 large sweet onion
3 tbsp fresh ginger
1 clove garlic
1 tbsp sea salt
1 tbsp pepper
1 tsp cumin
1 tsp curry powder
1 tsp cinnamon
3 cups water
½ cup almond milk
Optional:
¼ cup dried unsweetened coconut flakes or ½ cup coconut milk
1 apple, peeled and chopped
Preparation:
SLOW COOKER
Bake the squash on a baking sheet at 400 degrees for 20 minutes, then remove from the oven and carefully slice in half. Return to the over for another 20 minutes until fully cooked and soft. Scoop out the seeds and remove the squash from the skin.
Chop carrots, onion, ginger, garlic.
Add all ingredients into slow cooker including the cooked squash.
Cook on high for three or four hours until carrots are soft and can be easily pierced with a fork.
After it has cooked cooled, blend with a hand-held blender or food processor.
Enjoy with a couple healthy cracker or Ezekiel bread crumbs.
LARGE POT
Bake the squash on a baking sheet at 400 degrees for 20 minutes, then remove from the oven and carefully slice in half. Return to the over for another 20 minutes until fully cooked and soft. Scoop out the seeds and remove the squash from the skin.
Chop carrots, onion, ginger, garlic and tofu.
Add all ingredients into large pot including the cooked squash.
Boil for 10 minutes and then simmer for 50 minutes, until all ingredients are soft and carrots can be easily pierced with a fork.
After it has cooled for 25 minutes, blend with a hand-held blender or food processor.
Enjoy with a couple healthy cracker or Ezekiel bread crumbs.
