A Bowl Full of Gratitude: Rosemary Coconut Kuri Squash Soup with Wild
'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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Cooking tools:
- Blender
- Oven
- Chef's knife
- Cutting board
- Baking sheet
- Mixing bowl
- Skillet
- Measuring cup
- Measuring spoon
- Wooden spoon
- Saucepan
- Ladle
- Serving bowl
- Colander
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 1/2 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
- pepper
- 1-2 dashes garlic powder
- Your choice of fresh herbs - we used more rosemary - so good!
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