This was so easy I can’t begin to explain.

This morning while I was putting together that weird breakfast of tempeh and cauliflower… I sliced a butternut squash in two and threw it into the oven at 350 for 25 minutes. No oil, no salt, nothing.

Today at lunch time I grabbed said squash, cut it into chunks and again, threw it into my food processor with: a can of coconut milk, the juice of one lemon, a tiny piece of ginger and some salt.  I turned on the food processor and added boiling water until I got to the consistency I wanted (I like thicker soup).  This process took all of 3 minutes?  And voila… Soup.

INGREDIENTS (serves 2-3):

  • 1 small butternut squash
  • 1 can coconut milk  (you can use regular whole milk)
  • 2 inch piece of ginger
  • 1 lemon
  • salt to taste