This butternut squash is prepared the same way as the squash in the Roasted Butternut Squash Salad. This is soup is gluten free and dairy free and meat free, and can be eaten during the first few weeks of the detox.
Coarsely ground sea salt
Fresh ground pepper
Preheat oven to 400°
Chop off the tops of two garlic bulbs of garlic, wrap in tin foil and place in oven to roast.
With a mortar and pestle, grind…
1tbs ground cinnamon
1 1/2 tbs Coarse sea salt
1tbs whole fennel seed
1 1/2 tsp pepper corn
1/4 tsp nutmeg
Peel and chop 1 whole butternut squash (about 1-2 lbs) into 1″ cubes
In a bowl, add butternut squash cubes and two handfuls of your spice mix and toss, evenly spreading spice mix over all cubes of squash.
Add 3 tbs of extra virgin olive oil to box and toss again, evenly coating squash.
Put squash into pan and roast in the oven at 400 degrees for 35-40 minutes. Stir around squash about 20 minutes in. Bake until buttery soft on the inside and lightly crisped on the outside.
Step 5: Slice up two sweet onions and cook over medium heat in a deep pot with olive oil until they are caramelized.
Step 6: Add 1 1/2 boxes of So Good unsweetened coconut milk to pot along with roasted garlic and roasted butternut squash.
Step 7: Puree all the ingredients in the pot and add vegetable stock until you reach your desired consistency.