Butternut Squash Soup2 cups cooked and pureed butternut squash
1/2 lb. ground lamb (or sausage meat if you can eat it)
1 granny smith apple
1 can of coconut milk
3 tbsp olive oil (whatever oil you can use)
2 stalks celery, diced fine
1 bay leaf
1 tbsp parsley
1/2 tsp cinnamon (eliminate for histamine intolerance)
Salt & Pepper to taste
Wash, core, and finely dice apple.
In soup pot, saute apple, celery, and bay leaf in oil. Add lamb and brown till almost crisp. Remove bay leaf.
Add squash, coconut milk, parsley, cinnamon, and salt/pepper.
Heat through, stirring to thoroughly mix.