Pumpkin Coconut Soup

Ingredients

• 1 tablespoon of coconut oil
• 1 can of coconut milk
• 1-½ cups of water
• 1 butternut squash
• 1 onion
• 3 cloves of garlic
• 2 tablespoons of fresh graded ginger
• 1 teaspoon of cinnamon
• 1 teaspoon of turmeric
• ½ teaspoon of cumin
• ¼ teaspoon of cloves
• ¼ teaspoon of cayenne pepper

Directions

1. Roast butternut squash at 350 F till tender (for about 1/5-2 hours).
2. Remove seeds and skin.
3. Mash the squash.
4. Put the coconut oil, garlic, onion, and ginger in a pan and sauté until tender.
5. Add cinnamon, turmeric, cumin, cloves, and cayenne. After mixing in the spices, allow to sauté for another minute.
6. Transfer the spice mixture into a pot, add coconut milk and water, and then the squash puree.
7. Let this cook for 10 minutes stirring occasionally.
8. Add salt to taste.

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