Squash Soup

February 8, 2011

Squash Soup

Rachel Yaseen, The Organic Kitchen Tucson

2 pounds of squash or pumpkin (ANY KIND!), peeled and cut into chunks
Enough vegetable broth or water to cover the squash
1 tablespoon olive oil or butter
1 teaspoon salt
2 apples
1 onion
3 cups organic corn (fresh if possible, otherwise frozen)
1 cup coconut milk

Cook squash or pumpkin, salt and broth (or water) in a large soup pot over high heat until it boils.

In a saucepan, heat oil and then add onion. Cook about 3 minutes. Add spices and apple. Cook until apple is tender and then add corn and coconut milk.  Serve warm.