Add to Cookbook Print Friendly Email Recipe Add to Shopping List
(0 recipes)

Recipe Servings: Serves 4 Prep Time: NA Description: A rich, creamy butternut squash soup with onions, herbs and spices. Allergens: Capsaicin/peppers, Dairy, Fish/seafood, Fructose, Fruit/vegetable, Ginger, Goat milk, Onion, Parsley, Seaweed, Spices, Squash, Sugar Ingredient List:

Qty	Name
1 1/2 pounds	butternut squash , mashed, cooked
1 1/2 tablespoons	onion , minced, dried
1 teaspoon	paprika
1 teaspoon	tumeric
1 1/2 teaspoons	non-iodized sea salt
1 1/2 teaspoons	kelp granules
1 tablespoon	marjoram , dried
1 tablespoon	parsley , dried
3/4 cup	goat milk

- User not logged in. Please log in to show allergy risk for each ingredient.

Instructions: 1. Spoon cooked and mashed butternut squash into a blender or food processor and puree until most of the chunks have disappeared.

2. Then pour the squash into a medium sauce pan and turn the heat on medium.

3. Pour in the goat milk and stir well.

4. While the soup heats, pour in the rest of the ingredients and stir well.

5. Bring to a simmer, stirring occasionally, for about five minutes.

6. Serve warm.
Member Feedback: NOSOUP4U said on October 27th, 2008 06:23 PM :
Sounds great! Can you substitute coconut milk,or cream if dairy isn't an allergen for you?


Miscellaneous: Created: May 28th, 2008
Last Updated: June 7th, 2008
Source of Recipe: Janis Soucie
Filed Under: Soups




Back