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.

Recipes:

• 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

Methods

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