SCRUMPTIOUS SQUASH SOUP
This recipe is always a hit! Made with delicious butternut squash and coconut or almond milk, it is very satisfying and nourishing

3 C. butternut squash, cooked (approx. 2 lbs. raw)
3 C. coconut, soy, or almond milk
1 tsp. sweet basil
1/4 tsp. asafetida
1 tsp. sea salt
½ tsp. black pepper
1 C. corn kernels
1 C. peas
½ C. carrots, cut into rounds and halved
½ C. celery, sliced thin

1. Cut squash and remove seeds. Cut into medium pieces and remove skin. Place in steamer basket and steam until soft, about 15 minutes.
2. Combine vegetables in a saucepan with ½ cup water. Cover and cook for 7 minutes.
3. When squash is done blend it in the blender with the spices and your choice of milks.
4. Return to saucepan and add drained steamed vegetables. Heat for about 15 minutes on medium heat.
5. Serve with a grain of your choice.