This is a delightful fall soup with a nice rich flavour. Not only is it a great comfort food that our whole family enjoys on a cold night, but it is also easy to make. We love to have a big bowl of it as a starter before lunch and dinner, or as a light snack.
What you need:
1 butternut squash
2 cups chicken broth (or bone broth)
1 can coconut milk
What to do:
Cut squash in half and scrape out seeds. Remove skin and cut into cubes. Cook squash in chicken broth until it is soft. Puree it using a blender or immersion blender. Add coconut milk and simmer. Add sea salt to taste. Enjoy!