Butternut Squash Soup


1 butternut squash, pealed and seeded 3 cups water (leftover from boiling)
3 cups milk (almond, rice, or coconut) Sea salt to taste



1. Chop squash into 1″ pieces. Place in large pot with enough water to cover. Bring to boil over medium high heat.

2. Drop temperature to low and simmer until tender, about 10 minutes.

3. Drain squash. Setting aside 3 cups of water.

4. In a blender or food processor combined squash ,water, milk, and salt. Pulse until smooth.

5. Serve warm.


Tip: Add cinnamon for a nice flavor combination.