From Kim who got it from a magazine, possibly Vegetarian Times, but don't quote me
1 medium butternut squash, cut into 1 inch squares
1 large apple, diced
1 onion, diced
2 Tablespoons olive oil
2 teaspoons chopped fresh ginger
4 cloves of garlic, chopped
2 cups apple juice
14 ounces coconut milk
3 cups water ( adjust as needed)
2 teaspoons salt
Pepper to taste
Saute the squash, apple and the onion in oil for about 5 minutes or until some coloring develops.
Add ginger and garlic and stir for 1 minute more.
Add the remainder of ingredients at this time and bring the mixture to a boil.
Once boiling , reduce heat, cover and cook until squash is soft, approximately 30 minutes.
Puree and serve.
1 medium butternut squash, cut into 1 inch squares
1 large apple, diced
1 onion, diced
2 Tablespoons olive oil
2 teaspoons chopped fresh ginger
4 cloves of garlic, chopped
2 cups apple juice
14 ounces coconut milk
3 cups water ( adjust as needed)
2 teaspoons salt
Pepper to taste
Saute the squash, apple and the onion in oil for about 5 minutes or until some coloring develops.
Add ginger and garlic and stir for 1 minute more.
Add the remainder of ingredients at this time and bring the mixture to a boil.
Once boiling , reduce heat, cover and cook until squash is soft, approximately 30 minutes.
Puree and serve.
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