Gluten free, dairy free, vegan
1 T coconut oil
1 medium onion, chopped roughly
½ to 1 fresh ginger, peeled and roughly chopped
4-6 C peeled and chopped squash (pumpkin, butternut, delicata, kabocha, hubbard, etc.)
4-6 C vegetable stock
Salt and pepper
Directions
- In a stock-pot, saute coconut oil with onion and ginger, until soft.
- Add Squash and stock.
- Cook until soft (about 30-40 minutes).
- Immersion blend, or slowly transfer to blender.
- Mix until smooth.
- Add a little salt and pepper throughout the process.
