Roasted Winter Squash Soup

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Serves 6

• 4 cups roasted winter squash
• 1 large onion, diced
• 2 tablespoons virgin coconut oil
• 32 oz chicken or vegetable broth
• 32 oz regular milk or unsweetened almond milk
• 2 tablespoons Coconut Cream Concentrate
• pinch of nutmeg

Seed and cut the squash and bake in 1/2 inch of water in a pan at 350 for about 1 1/2 hours.

When the squash is done, sauté onion in coconut oil for a few minutes until caramelized. Add the rest of the ingredients and simmer together in a pot. Season with salt and cayenne to taste. Blend mixture in blender until smooth and return to pot to warm before serving.

Recipe submitted by Kai, Lakeport, CA

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