Simple,slightly sweet, creamy soup.*
Makes 4 cups
2 Tablespoons
oil (olive, canola)
1 1/2 Tablespoons
grated ginger root
1 small onion
(chopped)
4 cups butternut
squash (chopped)
1 cup carrots
(chopped)
1 1/2 teaspoon
ground cinnamon
1/2 teaspoon ground
cloves
1/2 cup Almond
coconut milk (or milk or cream of your choice)
On medium heat, heat
oil in a medium pot. Sauté onions and ginger root for a few minutes, add carrots
and squash. Sauté for a few more minutes. Add just enough water to almost cover
the vegetables. Bring to a boil. Reduce heat, cover, and simmer until vegetables are
soft. Carefully blend in blender until smooth. Return to pan. Add milk and
heat. I drizzled some almond/coconut milk and sprinkled cinnamon over my soup. Sprinkle some shredded coconut and cinnamon on top, if you have it. That is what I would have done!
* This recipe is easily tweaked. Play with the spices to see what you like.
