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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Coconut Butternut Squash Soup Recipe

Brought to you by The Dragonfly Ranch

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Cook Time: 20 min	Prep Time: 15 min
Yield: 10 servings

Ingredients:
1 medium butternut squash
1 small onion
2 tbs coconut or olive oil
1 12oz can coconut milk
1/4 tsp cayenne pepper
1 tsp sea salt

Instructions:
Cut squash in half, clean out seeds. Cut the squash into medium chunks (no need to peel) and place into a large sauce pan. Just cover with water and boil until soft (approx 10/15 mins). In a small skillet saute the medium diced onion in the oil until translucent. Add the salt and cayenne. Pour the coconut milk into a vitamix blender (if you don't have a vitamix you can do it in smaller batches with a less powerful blender) add the squash and the onions and blend until smooth. You may need to add a little of the cooking water to get the right consistency. If doing it in several batches just pour them together when done and stir together.

Notes:
Serve with a slice or two of fresh avocado.

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