This soup is perfect comfort food on a cold day.
INGREDIENTS:

  • 2 tablespoons olive oil
  • 1 butternut squash, peeled, seeded, and cut into 1‑inch cubes
  • 1 teaspoon dried thyme
  • 3 1/2 to 4 1/2 teaspoons Celtic salt
  • 1/2 cup nondairy milk (organic soy milk, almond milk, or rice milk)
  • 8 ounces cremini mushrooms, stemmed and sliced
  • 2 to 3 tablespoons chopped fresh parsley

PREPARATION:
In a large pot, heat 1 tablespoon of the oil over medium heat. Add the squash, thyme, and 1 1/2 teaspoons of the salt, and sauté for about 10 min­utes, until browned and fragrant. Add 2 1/2 cups water and bring to a boil. Cover and simmer for 10 to 12 minutes, until tender. Stir in the nondairy milk.
Transfer the squash with its liquid to a blender and purée for about 2 minutes, until smooth.
In a large sauté pan heat the remaining 1 tablespoon oil over high heat. Once the oil is simmering, add the mushrooms in an even layer. Cook without stirring for about 4 minutes, until golden brown. Stir and cook for another 3 to 5 minutes. Sprinkle with the remaining 2 to 3 tea­spoons salt. Transfer to a plate lined with a paper towel to soak up excess oil and liquid. To serve, divide the soup among 3 bowls and top with the seared mushrooms. Sprinkle with chopped parsley.
More recipes like these can be found in my new book, THE ACID WATCHER DIET available everywhere books are sold, click here.

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