Butternut Squash Soup

Butternut Squash Soup
Ingredients
- 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
Instructions
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Pre-heat oven to 375. Cut squash in half and remove seeds.
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Grease a baking sheet with part of the coconut oil. Use the remaining oil to rub on the flesh of the squash.
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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.
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Add remaining ingredients and puree until smooth.