(Makes 2 servings)
4 cups butternut squash, chopped
4 cups filtered water
4 TBSP coconut milk powder
1 tsp turmeric powder
1 tsp grated fresh ginger
1 tsp black pepper
Himalayan sea salt, to taste
1. To make coconut cream, mix coconut milk powder with hot water until
well dissolved. To achieve thicker consistency, add less water. Set aside.
2. Boil butternut squash and grated fresh ginger in water and cook until
tender. Pour the butternut squash and water into blender and blend until
3. Add the pumpkin soup puree back to the pot over medium to low heat.
Season with Turmeric powder, salt and pepper. Lastly, stir in the coconut
cream for creaminess.