Butternut Squash Soup
- 1 butternut squash
- 1 Tb. coconut oil
- 3 c. unsweetened coconut milk or veggie broth
- 1 - 2 c. pure water
- 1 tsp. powdered ginger
- 1 tsp. powdered cinnamon
- ½ tsp. powdered turmeric or ¼ in. fresh turmeric root
- 2 garlic cloves, minced
- Salt & pepper to taste
Pre-heat oven to 375. Cut squash in half and remove seeds.
Grease a baking sheet with part of the coconut oil. Use the remaining oil to rub on the flesh of the squash.
Place squash on baking sheet flesh down and bake for 40 minutes. After squash is done, scoop out all the meat and place in high speed blender.
Add remaining ingredients and puree until smooth.