Butternut Squash Soup
1 large butternut squash, peeled & chopped into chunks 1 large sweet onion, chopped 3 garlic organic cloves, chopped 2 Tbsp. curry powder (use less or more, depending on preference) 1 Tbsp. ground cinnamon 1 tsp. ground nutmeg 1 Tbsp. coconut oil 1 Tbsp. yeast free vegetable bouillon
3 cups of water sea salt and pepper to taste toasted pumpkin seeds for garnish (optional)
1. Heat the coconut oil in a skillet and add chopped squash, onions and garlic. 2. Add vegetable bouillon and water.
3. Bring stock to a boil and then transfer to blender with spices, salt and pepper and blend.
4. Divide into two soup bowls and garnish with toasted pumpkin seeds