Butternut Squash Coconut Cream Soup

Ingredients:

  • 1 Large Butternut squash
  • 1 can of Organic Coconut milk
  • ¼ Cup coconut flakes
  • ¼ Raw Walnuts

    Method:
  • Peel and cube squash.
  • Bake squash on 350 for 25 minutes, until soft.
  • Blend with coconut milk, salt and pepper.
  • Top with coconut flakes and raw walnuts.

Leave a Reply

Your email address will not be published. Required fields are marked *