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Butternut Squash Soup

1 butternut squash

1 T coconut oil

3 cups unsweetened coconut milk OR 1 container vegetable broth 

1-2 cups pure water

1 teaspoon powdered ginger

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon ground turmeric or 1/4 inch fresh turmeric root

2 garlic cloves, minced

 

Cut butternut squash in half and de-seed. Grease a baking sheet with coconut oil and use remaining coconut oil to rub on the meat of the butternut squash. Place in baking dish face down. Bake butternut squash at 375 for 40 minutes or until you can pull a fork through it. When cooked, scoop out meat away from the skin and put meat in a blender or Vitamix. Add other ingredients and blend. Serve topped with toasted pine nuts.