1/2 lb. of butternut squash, rough cut in chunks with no skin
3 Tbsp. water
handful of cilantro
1/2 in. hunk of ginger
few shakes of pumpkin pie spice
few cranks of black pepper (or fresh or dehydrated papaya seeds)
3 dates - optional
Put all in food processor and blend.
Optional - cut up 2 dates and put pieces on top of soup in bowl.
Recipe generously provided by the wonderful and creative Carrie Peninger.
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