Ingredients
1 Garlic clove
1 Lemon
1 1/2 Tablespoons Sea salt
1 Teaspoon Black pepper
1 Can Coconut Milk (I like Native Forest brand)
2 Teaspoons Cinnamon
1 Teaspoon TurmericÂ
1/4 cup Maple syrup
Handful Cilantro
1 Medium Koginut Squash
Preparation
Preheat oven to 375°
Clean and half squash
Scoop out seeds and rinse
Cut the squash into wedges
Lay the squash side by side on ceramic tray
Drizzle squash with organic maple syrup, sprinkle sea salt and black pepper
Place seeds in small ceramic tray
Sprinkle with sea salt
Place both trays in oven
Cook seeds for 30 min or till golden brown Cook squash for 45 minutes-1 hr till tender
Add cooked squash immediately to blender
Add: 1 can coconut milk Half a lemon’s juice 1 garlic clove 2 teaspoons cinnamon 1 teaspoon turmeric 1 tablespoon sea salt
Blend until smooth
Pour soup into bowls
Top with chopped cilantro, baked squash seeds, and a squeeze of lemon
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Serve warm