30 minutes or less

What You’ll Need:

4 stalks celery, diced

1 small purple onion, chopped

1 Tbsp coconut oil

6 c butternut squash, peeled and diced (1 large fresh peeled & cubed OR 2 bags frozen)

1 can full fat coconut milk

2 tsp sea salt

1 tsp turmeric

1 tsp black pepper

1 Tbsp apple cider vinegar

4 c filtered water

Optional: Hemp hearts & parsley to garnish

Sauté celery, onion & celery in a large soup pot with coconut oil until aromatic.

Add remaining ingredients. Bring to boil, reduce to a simmer, cover & cook an additional 20 minutes, or until squash is tender.

Remove from heat. Puree using an immersion blender, or transfer to a traditional blender.

Top with fixings if desired. Warms the soul.

Serves 3.