Butternut Squash Soup

I had been struggling a bit with allergies over the last couple of weeks. This has been eating up my time as I had to focus on reducing my symptoms rather than enjoying life.

This soup is low in histamine and will help everyone suffering at this time of the year. The recipe is based on Yasmina, the Low Histamine Chef.

Ingredients:

1 large butternut squash

1 large onion

3 garlic cloves

0.5 can of coconut milk

2-3 tbsp of black sesame seeds

pinch of saffron

5 large basil leaves

3-4 cups of water

sea salt

pepper

ghee

Instructions:

1. Roast the whole butternut squash 

2. Use ghee to fry chopped inion with crushed garlic cloves.

3. Fill the pot  with 3-4 cups of water and coconut water, add the roasted squash chunks, fried onion with garlic. All all remaining ingredients. 

4. Cook on a gas mark 2.6 for about 25 minutes.

5. Blend all the ingredients.

6. You can serve the soup with with fresh herbs.

7. Enjoy!