Butternut Squash Soup of the Thai Gods
From my friend, squash queen, nutritionist and business coach for health practitioners extra-ordinaire, Stacey Morgenstern. Learn more about her great nutrition and business coaching tele-classes, like Kicking the Sugar Habit...
Ingredients:
6 cups water or veggie stock
2-3 lbs butternut squash, peeled and seeded
1 lemongrass stalk, scored
5 pieces galangal or 3 slices ginger root
1 Tablespoon coconut oil
1 large leek
2 jalapeno chiles, seeded and diced
1 large garlic clove, crushed
1 cup unsweetened coconut milk
Salt or Tamari
Juice of 2 limes
Fresh basil, cilantro, and mint (optional)
Coarsely
chop the squash. Heat oil in a soup pot, then add the squash, onion,
half the chiles, lemongrass, and garlic. Cook over medium heat for 10
minutes, stirring occasionally. Add the stock and bring it to a boil.
Lower the heat and simmer, partially covered, until the squash is
tender, about 30 minutes. Puree the soup, then return it to the stove
and stir in the coconut milk. Taste for salt and add the lime juice.
Serve with the chopped fresh herbs and the remaining chile. YUM!!!
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dr cory enterprises
51 Loring Ave
Mill Valley, CA 94941
Cory Reddish, ND received her doctorate from the National College of Naturopathic Medicine in Portland, Oregon in 1998, and is licensed in both California and Washington. She has a private practice in San Francisco, where she specializes in cleansing and clinical level detoxification, while teaching her Essential Cleanse Program locally and virtually across the country.
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