I love this soup! It is so delicious that it is repeatedly made in my house. I also tend to make it with my clients and so far it has been received very well.
- 1 Butternut squash cut into chunks and rubbed with coconut oil and sea salt wrapped in foil. Bake for 30 minutes or more on 180.
- 2 tbsp of coconut oil
- Pinch of sea salt
- 1 tbsp of fresh rosemary
- 1 onion finely chopped
- 1 can coconut milk
- 250ml of vegetable stock or bone broth
Once the flesh of butternut squash cooked set aside, in saucepan heat 1 tablespoon of coconut oil, with rosemary over low heat then add onions sauté this for 5 minutes add coconut milk, and broth, move to vitamix/blender and blend for a few minutes.
Serve with chilli flakes