Butternut Squash Soup

INGREDIENTS

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

 

DIRECTIONS

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.