African Yam Soup

[Anonymous]

I found this recipe in the Fall 2006 “Living Without” magazine. I would think it would work good for a TED mom who can have winter squash, sweet potato, a milk substitute, and some spices. I haven’t tried it yet, but it looks like it would be good.

African Yam Soup
Serves 4. Incorporate winter squash into your menu with this delicious, creamy soup. It packs a nutritional punch that’s full of antioxidants.

2 teaspoons vegetable oil
1 medium onion, chopped (could be left out, although would probably taste better with it included. )
1 butternut squash (about 1 lb), peeled and cut into 1-inch pieces*
2 cups yams or sweet potatoes, peeled and cut into 1-inch pieces
1 (13-1/2 oz) can unsweetened coconut milk (maybe could be substituted with rice or potato milk, I am guessing)
1-2 cups vegetable or chicken stock, divided (could make your own from turkey bones and the water from cooking your veggies)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon each salt and pepper

1. Heat oil in large saucepan over medium heat. Saute onion for 3-5 minutes or until softened.

2. Add squash, yams, coconut milk, 1 cup stock and seasonings. Bring to a boil, stirring occasionally. Reduce heat to low.

3. Cover and simmer for 20-25 minutes, stirring occasionally until vegetables are tender.

4. Remove from heat and puree in a blender or food processor, adding additional stock to thin to desired consistency. Taste and adjust seasonings.

* Tip: Create a variation by substituting any other winter squash for butternut in this recipe.

[Author]

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