Vegetable and Butternut squash soup in coconut milk


Prep Notes

Cooking Time

15 minutes

Yields

4-5 servings

Ingredients

2 cups of cubed Butternut Squash

1 Zucchini

2 inch slice of Red Cabbage

1/4 Sweet Potato (Can skip if you don't want sweetness in your soup)

1/2 sheet Seaweed

3-4 leaves of Bok Choy

1/2 yellow onion

2 cups coconut milk

1 tbsp Sea Salt

1/2 tsp black pepper

1/2 spoon ground garlic

Pinch of oregano

1 tsp basil

Directions

Mix everything and bring to boil for 10-15 min or until vegetables are soft

Blend everything together

Serve hot (I cool down my soup a bit before blending and keep the center of the lid open during blending, then reheat if needed)