Butternut Squash Soup

I stumbled across this combination trying to get rid of some leftover produce and it’s now my favorite soup! So easy, keeps in the fridge for a long time, and with no oil added. Make this soup.

1 butternut squash, peeled and cut into large chunks
5 garlic cloves, coarsely chopped
1 red bell pepper, coarsely chopped
1 yellow onion, coarsely chopped
~2C vegetable broth
soy sauce, to taste
1/4C shredded coconut
juice of 1 lime
1 tsp cumin
1/2 tsp coriander
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp pepper
salt, to taste/optional

Lay butternut squash chunks on clay baking sheet (no oil needed), and bake at 350* for about 25 minutes or until very tender and just beginning to brown. During the bake time, water-saute the garlic, pepper, and onion for about 13 minutes, or beginning to brown. Combine absolutely all the ingredients in a large blender or food processor and blend until very smooth.


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