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.

Ingredients

• 3 cups butternut squash, cooked (approximately 2 pounds raw)
• 1 cup corn kernels
• 1 cup peas
• ½ cup carrots, cut into rounds and halved
• ½ cup celery, thinly sliced
• ½ cup water
• 1 teaspoon sweet basil
• ¼ teaspoon asafetida
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 3 cups coconut, almond or other milk of your choice

Instructions

1. Cut squash in half and remove seeds. Cut into medium pieces and remove skin. Place in a steamer basket and steam until soft, about 15 minutes.
2. Combine vegetables in a saucepan with water. Cover and cook for 7 minutes.
3. When squash is done, transfer it to a blender. Add the spices and your choice of milks, and process until smooth.
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, and enjoy!

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