Squash soup
From https://mamaeatsplants.wordpress.com/2017/10/21/at-the-market-winter-squash-5-ways-to-use-it/Â
Serves 4
Vegetarian, vegan, dairy free, gluten free
Ingredients
1 tablespoon of coconut oil
1 large yellow onion, chopped
1 large sweet apple, chopped
1 large squash or pumpkin, any type, peeled and cubed (5-6 cups)
2 teaspoons fresh thyme or sage, minced
1 can coconut milk
2-3 cups of vegetable broth (depending on how large your squash is and how thick/thin you prefer your soup)
salt + pepper, to taste
Directions
We didn't change anything from the original recipe, so head over to https://mamaeatsplants.wordpress.com/2017/10/21/at-the-market-winter-squash-5-ways-to-use-it/ for the how to.
At the end of the recipe there are links to some more recipes using squash. I haven't tried them, but have bookmarked them to return to as they look lovely!
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)