Butternut Squash Soup #2

Prep: 20 minutes Cook: 20 minutes Rest: 1 hour

Serves:10-15

By Nawar Lahham, chef-owner East-West Cafe

Ingredients

  • 8 cups water
  • 4 large butternut squashes, peeled cleaned and diced
  • 1 cup celery, chopped
  • 2 cups leeks, cut
  • 1 cup onions diced
  • 2 cups carrots, peeled and diced
  • 3 cups sweet potatoes diced (canned ok)
  • 1 cup non-dairy milk
  • 1/2 cup coconut milk
  • 1 tsp cinnamon
  • 1 tsp curry
  • 1 tsp ground coriander
  • pinch or two fresh rosemary
  • lemon grass, optional
  • salt

Directions

Cook onions celery and leeks till soft, add carrots, squash and sweet potatoes bring to boil, add non-dairy and coconut milks and spices (leave out lemon grass), blend then add lemon grass. Turn off and allow an hour to develop.