Yields: 8 servings
4 cups of vegetable stock puree
1 organic butternut squash
2 cup organic coconut milk
Take one butternut squash, wash with soap and water. Cut lengthwise and remove the seeds.
Place squash cut-side down on parchment paper and bake at 350 degrees for 40 minutes.
Scoop out the squash from its shell and puree in blender or food processor until smooth.
In a large soup pan, mix the pureed squash with the 4 cups of vegetable stock puree. Stir in the coconut milk.
Process half of the mixture at a time in the blender, mixing well until smooth.
Heat the mixture in a large soup pan, stirring frequently to avoid sticking.
Garnish with fresh thyme. Serve with organic whole grain crackers.