A Bowl Full of Gratitude: Rosemary Coconut Kuri Squash Soup with Wild | rawguru.com

Name: A Bowl Full of Gratitude: Rosemary Coconut Kuri Squash Soup with Wild | rawguru.com
Ingredients: 1 medium/large red kuri squash - peeled and roasted in the oven at 425 F for 30-40 minutes until done; 1/2 Tbs fresh rosemary, finely chopped; 1 tsp coconut oil; Sprinkle of pink Himalayan salt; Roasted squash; 3 cups purified water, warm but not boiling; 1/4 cup Dastony Stone Ground Coconut Butter (no need to melt if solid, it will melt in with the other warm ingredients); 1.5 Tbs coconut nectar or coconut sugar; 1/2 tsp fresh rosemary; 1/4 tsp pepper; 1/4 tsp salt, more to taste; 3 large chanterelle mushrooms; 1 Tbs coconut oil; Salt and pepper to taste; 1-2 dashes garlic powder; Your choice of fresh herbs - we used more rosemary

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'Tis the season for ALL things squash. And we're not complaining. It's always a bit of a bummer when all the late summer fruits disappear from grocery stores (b

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Ingredients

1 medium/large red kuri squash - peeled and roasted in the oven at 425 F for 30-40 minutes until done
1/2 Tbs fresh rosemary, finely chopped
1 tsp coconut oil
Sprinkle of pink Himalayan salt
Roasted squash
3 cups purified water, warm but not boiling
1/4 cup Dastony Stone Ground Coconut Butter (no need to melt if solid, it will melt in with the other warm ingredients)
1.5 Tbs coconut nectar or coconut sugar
1/2 tsp fresh rosemary
1/4 tsp pepper
1/4 tsp salt, more to taste
3 large chanterelle mushrooms
1 Tbs coconut oil
Salt and pepper to taste
1-2 dashes garlic powder
Your choice of fresh herbs - we used more rosemary