Try this heart-warming dairy-free soup from ATOAH instructor Vicki Mines featuring both butternut and acorn squash and the gentle tingle of fresh ginger.
2 tablespoons extra virgin olive oil
1 medium buttnernut squash, cut in half vertically, seeds removed
1 medium acorn squash, cut in half vertically, seeds removed
Salt
Pepper
1 medium red onion, or 2 shallots, chopped
1 tsp fresh, grated ginger
3-4 cups vegetable broth (depending on desired thickness)
1/2 teaspoon cinnamon
1 cup coconut milk
Recipe and photo contributed by ATOAH instructor Vicki Mines of BLE Nutrition Services.
Family loved this! Thank you. 5 Stars.
Absolutely DELICIOUS❣️
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