Butternut Squash Soup


  • 1 butternut squash
  • 1/2 can of full fat coconut milk


  1. Preheat oven to 350 degrees
  2. Cut squash in half lengthwise, removing the seeds
  3. Place on a baking sheet and put in the oven for 45 minutes
  4. Take it out and let cool for some minutes so you don’t burn your hands
  5. Scoop out the orange squash filling and put into a Nutribullet cup/blender
  6. Add the coconut milk and blend until smooth
  7. Add whichever spices you want! I like to go with cumin, salt and pepper
  8. Serve immediately or place in fridge for storing

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s