I absolutely love the “Butternut Squash Soup 1 (with coconut)” recipe I posted previously. I was craving it a few days ago but needed to make it withOUT coconut as I am on a 6 week parasite and candida cleanse (parasites love their coconut ;)).
I experimented with stuff I already had in the fridge and it turned out good! Not as delicious as it would have been with coconut of course, but it’s the next best thing!
2 tbsp olive oil
1 onion, diced
4 cloves garlic, minced
2 tbsp ginger, minced
4 carrots, sliced
1 apple (the sweeter, the better), sliced
3 stalks celery, diced
2 small or one large butternut squash, peeled and chopped
5 cups vegetable broth
2 tbsp chopped fresh sage or 1 tbsp sage powder
2 tbsp cinnamon
1/2-1 tbsp nutmeg
1.2-1 tbsp curry powder
1/2 cup soy milk/almond milk
salt and pepper to taste
In a large soup pot, sautee the onion and garlic in olive oil until onions turn soft, about 3 to 5 minutes.
Add the carrots, apple and celery and cook for another 3 to 5 miutes.
Add the squash and stir just to coat, then add the vegetable broth and spices (not salt & pepper). Bring to a boil, then reduce heat to a slow simmer. Allow to cook for at least 25 minutes, or until squash is soft.
Using a potato masher or a large fork, mash the squash until smooth, or, alternatively, you can puree the soup in a food processor, blender or hand blender.
Stir in your dairy free milk and season with salt and pepper to taste.