I love the fall harvest…all the produce, especially butternut squash actually plump up the small villi in the small intestines. Why is this so exciting? It is the villi that help our body absorb all those amazing nutrients. Mother nature has it all figured out for us! Better absorption NOW means better nutrition which moves you toward optimal well-being during the colder months. I hope you love this recipe as much as I do…and it also contains coconut milk. It really is one of my favorites from my winter clean-eating program. Enjoy!
Ingredients
- 1 Tablespoon extra-virgin olive oil
- 1 onion chopped
- 1 clove garlic minced
- 1 teaspoon fresh ginger minced
- 2 cups filtered water
- 1/2 cup canned coconut milk light - I like Native Forest brand
- 1 bay leaf
- 2 cups frozen or fresh organic butternut squash cubed
- 1/4 teaspoon red pepper flakes optional
Instructions
- Place a large stock pot over medium-high heat and add oil and onion, sauté for 3-4 minutes.
- Add garlic and ginger and sauté for 1-2 minutes.
- Add 2 cups filtered water, coconut milk, salt, bay leaf, butternut squash and red pepper flakes (if using).
- Bring to a boil, cover and reduce heat to a simmer for 20 minutes or until squash is tender, stirring occasionally.
- Remove the bay leaf and place remainder in a high-speed blender. Note: Remove center piece of blender top to allow steam to escape. Secure blender lid and use a clean towel over the opening to avoid splatters. Blend until smooth and serve.
Tried this recipe?Mention @HolisticThyroidCare or tag #HolisticThyroidCare!
