I have learned to sort of “wing it” when making my own soup. A lot of times when I cook, I look up recipes in the realm of what I am trying to create. Then I sort of add my own twist while (loosely) keeping those recipes in mind. That is how I came up with this recipe.
Hope you like it!!!
2 butternut squash
1 small onion, diced
several garlic cloves, minced (add more or less depending on preference)
2-3 apples, peeled and cut in small chunks
coconut oil– for sauteeing ( buy coconut products)
1 can of coconut milk (buy coconut products)
ginger, salt and a natural sweetener, to taste (I usually use sucanat – where to buy Sweeteners).
1. Cut the butternut squash in half length-wise and scoop out the seeds (you can roast them and use them as a garnish on the soup if you’d like!).
2. Cut squash into 4 pieces and put in a baking dish. I cooked them at 350 until they were soft. OR, you can peel and dice the squash and put them right in pan with onions/garlic and cook until they are soft.
3. Next, saute the onion and garlic and apples in a bit of coconut oil until they are mostly soft.
5. Finally, add some ground ginger, salt and a little sucanat to taste.
6. Top with a dallop of sour cream, if desired!
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