~ Food Has Power ~
4 servings
Prep and Cook Time: 30 minutes
Ingredients (Buy Organic)
* 1 medium sized butternut squash, peeled and cut into about 1/2 inch pieces (about 3 cups)
* 1 large red onion, chopped
* 1 Tbsp chopped fresh ginger
* 1 tsp tumeric
* 2 3/4 cups + 1 Tbsp vegetable stock (broth) (pg. 95 Alkaline Foods Cookbook)
* 6 oz. canned coconut milk
* 2 Tbsp chopped fresh cilantro
* sea salt to taste
Preparation
1. Heat 1 Tbsp of broth in medium soup pot. Saute' onion in broth over medium heat for about 5 minutes, stirring frequently, until translucent.
2. Add ginger, and continue to saute' for another minute.
3. Add turmertic, and mix well. Add squash and broth, and mix. Bring to a boil on high heat. Once it comes to a boil reduce heat to medium low and simmer uncovered until squash is tender, about 10 minutes.
4. Place in blender and blend with coconut milk. Make sure you blend in batches, filling blender only half full. Start on low speed, so the hot soup does not erupt and burn you.
5. Blend until smooth, about 1 minute. Thin with a little broth if needed.
6. Season to taste with sea salt.
7. Reheat, and add cilantro to garnish.
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Albums: The Alkaline Way
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