A light flavorful, nutritious, satisfying broth with the rich sweet taste of winter squash. These could be served over jasmine rice, or a light rice noodle.
Ingredients
2 cups coconut milk (light or regular, organic ideal, canned)
1 cup mushrooms or mushroom stalks
1 inch of grated or thinly sliced ginger
3 stalk lemongrass
1 small winter squash (about 2 cups)
4 Kafir lime leaves (fresh, frozen or most common, dried)
5 cups water (ideally spring or filtered)
1½ tsp fresh (ideal) lime juice, or bottled organic
2 cups veggies - your choice: sprouts, spinach, mushrooms, baked squash, or grated carrot, be inventive, have fun, keep it on the light side.
fresh cilantro, for garnish
Instructions
Heat the coconut milk (medium heat) and bring it to a boil
Add ginger, lemongrass, mushrooms and kaffir lime leaves
Lower the heat, add water, cover a simmer for about 1 hr. Let sit for ½ hr
Remove veggies.
Add fresh veggies to taste - sprouts, spinach, baked squash, or grated carrot.
Cook over medium heat til cooked.
Ladle into deep serving bowls
Sprinkle with cilantro, Inhale the aroma and enjoy!
Recipe by Recipes at http://recipes.eatingforahealthieryou.com/coconut-ginger-winter-squash-soup/