Butternut Squash Soup

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.