Butternut Squash Soup
1 butternut squash
1 can coconut milk
1 cup boiling water
1 tablespoon minced fresh ginger
1 spring fresh rosemary
2 tablespoons apple cider vinegar
Himalayan sea salt and black pepper
1-Preheat the oven to 400°F.
2-Divide butternut squash into half and remove seeds. Place both halves on a baking tray, cut side down and bake for 30-40 minutes until skin is slightly browned.
3-Remove the butternut from oven, let cool for a few minutes. Spoon out the flesh and place in your Vitamix or food processor.
4-Add the remaining ingredients and blend until smooth. Add extra water if needed.
5-Season to taste.