This soup has a really buttery flavour even though it contains no oils or fats aside from the fresh almond milk. Combined with a few spices added, it tastes delightful!
Serves 10 (depending on bowl size)
Ingredients (use organic)
3 cups chopped, peeled butternut squash
2 1/2 cups shredded coconut
6 cups fresh almond milk (make your own almond milk)
¼ cup fresh lemon juice
1/2 tablespoon curry
1/2 teaspoon cinnamon
1 teaspoon Himalayan sea salt
4 cloves garlic
Blend all ingredients in high-speed blender until smooth and creamy. Serve at room temperature but do not heat it up, otherwise the enzymes will be destroyed.