Peel and dice one acorn squash, peel and chop a piece of fresh ginger, chop one small jalapeno pepper (discard the seeds); saute in a little sesame oil with cinnamon, nutmeg, coriander, turmeric, and cumin until almost tender. Add your favorite broth and 1 tablespoon of sorghum syrup and simmer 15 – 20 minutes then put in a blender until smooth (if it’s very thick, add more broth or a little water). Yummy as is, or add back to your saute pan after sauteing your favorite veggies (I just used one patty pan squash, some sweet red pepper, shallots). A hint of sweet, a touch of zing, warm and soothing, with texture from the veggies…. YUMMY!

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