COCONUT BUTTERNUT SQUASH SOUP

by Health Coach Kim Diaz

 

 

(Makes 2-3 servings)

1 tablespoon extra-virgin olive oil

1 onion, minced

1 clove garlic, minced

1 teaspoon ginger, minced

2 cups water

½ cup canned coconut milk

1 teaspoon salt

¼ teaspoon red pepper flakes

1 bay leaf

2 cups fresh or frozen cubed butternut squash

ASSEMBLE THE SOUP. Place a large pot over medium-high heat. Add oil followed by onion. Sauté for 3 minutes. Add garlic and ginger and sauté for 1 minute. Add 2 cups water, coconut milk, salt, red pepper flakes, bay leaf, and squash. Bring the pot to a boil. Cover, reduce heat, and simmer for 20 minutes or until squash is tender. Stir occasionally.

BLEND THE SOUP. Remove the bay leaf and place squash mixture in a blender. Note- Remove center piece of blender lid to allow steam to escape. Secure blender lid on blender. Place a clean towel over opening in blender lid to avoid splatters. Blend until smooth and serve.

This is one of the 60+ amazing recipes from my upcoming Winter Whole Foods Cleanse.  Get ready to eat real food, lose weight and feel fabulous!  

Your journey to VIBRANT wellness starts here:

www.kimdiazwellness.com

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