(Makes 2 servings)
4 cups butternut squash, chopped
4 cups filtered water
4 TBSP coconut milk powder
1 tsp turmeric powder
1 tsp grated fresh ginger
1 tsp black pepper
Himalayan sea salt, to taste
1. To make coconut cream, mix coconut milk powder with hot water until well dissolved. To achieve thicker consistency, add less water. Set aside.
2. Boil butternut squash and grated fresh ginger in water and cook until tender. Pour the butternut squash and water into blender and blend until smooth.
3. Add the pumpkin soup puree back to the pot over medium to low heat.
Season with Turmeric powder, salt and pepper. Lastly, stir in the coconut cream for creaminess.