| Butternut Squash Soup (This recipe was inspired by the Youtube channel Blended Abode and has been altered to my preferences. This recipe aligns with the food list approved by the great Dr. Sebi and is alkaline-electric)
Ingredients:
(1) Butternut Squash (peeled, sliced & cubed)
(2) onion (I had a red and white on hand)
(1/2) of a red bell pepper (chopped small)
1/4 c. coconut jelly milk
3c. spring water (not to be added all at once)
1/2c green onion (chives)
1/2 c. watercress greens (chopped)
1/2c. teff flour (as needed to thicken)
2 bay leaves
2t. sage
2t.basil
2t. sea salt
2t. ground red pepper
1t. ginger
1t. savory
grapeseed oil
Directions:
1. Add butternut squash to hot and oiled skillet. Add 1/2 of all seasons. Cook on medium heat for 15-20 minutes. Let stand.
2. In pot, add oil and begin to sauté onions and peppers. Before they brown, add your coconut jelly milk and 2c water with half of all of your herbs.
3. Reduce heat and cover. Let simmer 10 minutes.
4. Add the squash and watercress to your broth and blend in well. Cover and let simmer on low for 30-45 minutes. Adjust consistency depending on where you are with either more water or teff flour. Add more season. The longer you simmer the greater the flavor development and more tender squash will become.
(As a matter of your consistency preference- you can also squish some of your squash 😉 with a fork or potato masher.)
5. Remove bay leaves. Serve warm with hot spelt na'an bread.
I loved it! Nice and hearty!
Share how you made it your own and what you think!
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