Prep
15 m
Cook
45 m
Ready in
1 h
Looking for something new to cook at home? Try this delicious, head & neck friendly recipe that just happens to be vegetarian, too.
Ingredients
- 2 tablespoons Coconut oil or Margarine, melted
- 3 Shallots, chopped
- 2 Onions, medium; diced
- 2 tsp Kosher salt or table salt, non-iodized
- 2 tsp Ginger
- 4 lbs (or 2 medium) Butternut squash, peeled & diced into ½-inch cubes
- 3 Apples, peeled, cored & chopped
- ½ cup Sugar, granulated
- 5 cups Chicken stock
- 1 Cinnamon stick
- 1 cups Apple juice
- ¼ tsp Nutmeg
- ½ tsp Black pepper (optional)
- ½ cup non-dairy yogurt, plain
Instructions
Melt margarine or coconut oil and sauté onions and shallots until translucent, 3–4 minutes. Add non-iodized salt and ginger; stir to incorporate.
In a 5 quart stockpot, on medium/low heat, add squash, apples, and sugar.
Cover and let sweat for 15 minutes. Add chicken broth and cinnamon stick;
cook for 25 minutes or until squash is very tender.
Puree in a blender or food processor. Stir in apple juice, nutmeg, pepper,
and non-dairy yogurt. Adjust seasonings to personal preference.
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