Creamy Carrot And Squash

August 01, 2011 at 9:03 PM

Ingredients:

• 2 lb. buttenut squash or spaghetti squash, peeled and cubed (l kg.)
• Pure water
• 3 cups peeled and cubed carrots (750 mL)
• 1 cup chopped onion (250 mL)
• 2 cloves garlic, crushed
• 1 cup peeled and cubed parsley root or celery (250 mL)
• 1" (2.5 cm) cinnamon stick or l/2 tsp. ground cinnamon (2 mL)
• 1 tsp. ground coriander (5 n1L)
• 1/2 tsp. mace or nutmeg (2 mL)
• 2 bay leaves
• Sea salt and pepper to taste (optional)
• 1 tbsp. cashew or almond butter (15 mL)
• 2" (5 cm) piece of fresh ginger, peeled and grated or
• 1 tsp. ground ginger (5 mL)
• 1 bunch fresh cilantro, fennel or parsley, finely chopped

Preparation:

• Place vegetables in a pot with pure water to barely cover. Bring to a boil, add spices and reduce heat to a simmer.
• Skim off and discard any foam that forms on the top. Simmer until vegetables
• are tender, then drain vegetables, reserving broth. Remove and discard bay leaves and cinnamon stick.
• Process the cooked vegetables in small batches in a blender or food processor, add cooking broth as necessary.

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Recipe Copyright (c) 1991, "Guilt-Free Indulgence", Health Coach Systems International Inc. 6th Ed. www.healthcoach.com

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