04/14/2018
Life lessons from team member Adele's Korean mother-in-law: less is more, trust the veggies. “This has been her go-to recipe for when my father-in-law had open heart surgery, her friend who was fighting cancer, whenever anyone in the family had the flu, and when I had a miscarriage and completely lost my appetite. Her butternut squash soup has brought comfort and healing to so many, and it’s powerfully simple.” ||
Ingredients:
+Butternut squash (the heavier, fuller the squash feels the better) +Couple tablespoons of water or milk
+(Optional: sweet rice flour or arrowroot as substitute)
Directions:
+Peel the skin of the butternut squash, remove seeds, cut up into large chunks
+Boil in ~1/2 cup of water for about 15-20 minutes
+Immersion blend (or use blender) +Add a cup or two of milk/water and bring to boil
+(Optional: add sweet rice flour/arrowroot until desired consistency)
+Serve in bed