Squash Soup

Utensils: Medium steaming pot, cutting board & knife

INGREDIENTS:

BLEND:

1 medium Spanish Valencia Squash or Butternut Squash 

½ oz fresh turmeric

1 lemon juice

3 garlic cloves 

2 cans coconut milk

1 TBSP sea salt

1 tsp black pepper

DICE & FRY:

1 onion

1 small cauliflower

3 carrots 

6 sage leaves 

2 TBSP olive oil

ADD:

2 parsley stems 

4 stems of fresh marjoram or oregano 

PREPARATION:

Peel and chop squash. Then, steam al dente for about 8 minutes, once the water is boiling; add to a blender, as well as, the other blending ingredients. This will be the base for your soup. If you are considering eating it as hot as possible, first dice and fry onions, cauliflower and carrots. Then, slice sage, fry separately and add to the mix. At last, add as a garnish minced parsley and fresh marjoram or oregano.