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Living In Abundance

Whole Food = Fast Food

Butternut Squash Soup

11/26/2014

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Picture
Ingredients:
1 butternut squash

1 tbsp butter, melted

1 tsp coconut or olive oil

1 medium onion, chopped

2 cups hot water

2 tsp organic chicken bouillon paste

salt and pepper to taste

1 can coconut milk


Directions:
Cut butternut squash in half lengthwise.  Scoop out the seeds and either set aside to roast or discard.  Brush cut side of squash with melted butter.  Place cut side down on a large baking sheet.  Add a small amount of water to the pan.  Roast in 400 degree oven for 45-55 minutes.  When finished cooking, allow squash to come to room temperature.  Scoop out the flesh and discard the peel/skin.


In a medium sized sauce pan, heat oil and sautee onions.  Add cooked squash.  Mix hot water with bouillon paste and add to the pan.  In small batches, pour mixture into a blender and blend until smooth.  Return to pan.  Add salt and pepper to taste.  Add coconut milk and stir.  Heat gently for 5 minutes and serve.





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    Jen Roszelle

    I love to prepare healthy food for my family and friends.  The kitchen has been "home" to me since I was 12 years old and over the years I've had a LOT of time to practice and perfect my cooking skills.

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