This is probably the easiest and one of the tastiest soups I have ever made. Even a bachelor could pull this one off with aplomb! ( is that sexist?)
This is basically all you need besides water and salt.
1 Organic Butternut Squash
1 can of organic Unsweetened Coconut Milk ( use one cup if squash is small)
Line your pan with foil or parchment paper for easy cleanup.
Preheat oven to 350 degrees farenheit
Do not cut squash ( I gave up trying to cut a raw squash a long time ago), just wash the outside and remove the label.
Bake for 40 – 60 minutes, or until knife is easily inserted and it feels soft inside.
Remove from oven, and cut it open. I let mine cool a little before I removed the seeds.
Scoop out the squash. Bundle the skin and the seeds into your foil for ease of carrying to the compost or the trash.
Put squash into blender
Add Coconut milk and 1-2 cups of filtered water ( no more than 3 cups of liquid Total) to the blender.
Start the blender on slow
Then increase to high speed. Be sure to have the lid on.
Pour into bowls and enjoy! The tempurature should be just right!
Salt and Pepper to taste. I like the Pink Hamalyan Sea Salt.
Serve with your favorite crackers.
It’s light and tasty, sooo good for you, and very satisfying.
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