Squash Soup

Ingredients

• 2 pounds of squash or pumpkin (ANY KIND!), peeled and cut into chunks
• Enough vegetable broth or water to cover the squash
• 1 tablespoon olive oil or butter
• 1 teaspoon salt
• 2 apples
• 1 onion
• 3 cups organic corn (fresh if possible, otherwise frozen)
• 1 cup coconut milk

Directions

Cook squash or pumpkin, salt and broth (or water) in a large soup pot over high heat until it boils.

In a saucepan, heat oil and then add onion. Cook about 3 minutes. Add spices and apple. Cook until apple is tender and then add corn and coconut milk.  Serve warm.

Submitted by Rachel Yaseen, The Organic Kitchen Tucson