This is the first in what I am sure will be many recipes safe to eat when fighting cancer. As I find myself facing and fighting this disease, I am having to find new ways to prepare foods. I have always taken great pride in my ability to create delicious meals … and I have the waistline to prove it! So now it’s back to experimenting in the kitchen again.
I love good food. But now as I find the ingredients I am able to use limited because of my fight against cancer, I am learning to cook a whole new way. It’s just another part of this journey.
Food has become a medicine in my fight … but who says it has to taste bad? Not me! I hope you enjoy this part of the journey with me. Bon Apetit!
Creamy Acorn Squash Soup
2 tablespoons extra virgin olive oil or coconut oil
2 garlic cloves, sliced
1 medium onion, diced small
1 large acorn squash, peeled, seeded, cut into 1″ cubes
2 medium carrots, peeled and sliced
1 potato, cut into 1-inch cubes* (I am partial to red potatoes)
4 cups water
1 can coconut milk
4 large basil leaves, or an equal amount of another herb of choice
In a large pot heat olive oil over medium high heat.
Add the onion and garlic. Saute until translucent and slightly browned, approximately 3-5 minutes.
Add the water, squash, carrots, and potato to the onion garlic mixture. Bring the mixture to a boil. Lower the heat and simmer for 25-30 minutes, or until vegetables are pierced easily with a fork.
Remove from heat. Add the herb and spice mix, the coconut milk, and the basil leaves. Stir to mix. Puree the soup in a Vitamixer or a blender, working in batches until all is processed.
Garnish with chopped basil, or another herb of choice.
* This recipe includes the use of a potato, and you see it cut up in the picture. However, in the future I will not use a potato because it is a starch. Starches are converted to glucose (sugar) which is what cancer feeds on. You may choose to use it or leave it out depending on your dietary restrictions.