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Creamy Squash Soup

Cutting dairy out of your diet doesn’t have to be hard, especially when there are so many creamy options available as substitute.
Coconut cream is one of my favourites & it’s definitely the star in this warm creation of nature’s finest.
Prep work:
Cut butternut squash lengthwise, into 2 halves, and scrape out any seeds. Be sure to save the seeds! Roasted squash seeds are da bomb!
Add a bit of coconut oil or your favourite healthy fat.
Bake squash on a parchment-lined baking sheet at 350F for 30-45 minutes, or until its easily pierced with a fork. Stores well in the fridge or freezer.
Making soup:
In a vented blender container, or pot + immersion blender,
  1. Add cooked squash, ~1 cup coconut cream + ~1 cup bone broth; or water; or ginger-turmeric tea.
  2. Blend until smooth.
If you’re making this soup in stages, cooking & storing ingredients separately keeps them fresher, longer.
And, you can reinvent your leftovers.
Squash and bone broth can be prepared ahead of time, making this soup quick and easy to heat & serve.

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