I was in the midst of a gigantic baby food making operation when I looked at the organic butternut squash I had just roasted and decided that 5 types of food for the baby were good enough for today. That delicious looking sucker was for the big kids. Wow. Am I glad I decided to play around with it. Holy cow, this is the best soup I have ever made!
1 small butternut squash – cut in half and seeded
1 tsp. coconut oil
4 cloves garlic – minced
1 14 oz can of coconut cream (Trader Joe’s carries this)
Salt & pepper
1. Preheat oven to 425 degrees. Place squash skin side down on a cookie sheet and cook for an hour or until soft. Remove from oven and allow to cool.
2. In a sauce pan, heat coconut oil over medium heat. Add garlic and sauté until fragrant. Add coconut cream and bring to a simmer while stirring then remove from heat.
3. Scoop squash out of the skin and place in a blender. Pile several times until softened. Add coconut cream mixture and blend until smooth and creamy. Season with salt to your liking and then serve with fresh ground pepper.