Day 1 Recipes

Butternut Squash Soup
You will need:   

• 1 butternut squash
• couple cans of coconut milk (i like the Thai Kitchen one!)
• salt and pepper,
• any other spices you would like to add

1. Preheat oven to 375
2. Cut squash in half and place on cookie sheet with cut side down, place in oven and bake for 45 mins.
3. Check at 45 mins to make sure it has cooked enough because you may need more time.
4. Once it is ready use oven mitt to hold squash and scoop out flesh and put in pot on stove.
5. Add a can of coconut milk to pot and mash over low heat.  Once it is mashed thoroughly add more coconut milk to get desired consistency. ( I added a whole second can)
6. Add salt and pepper, and any other spices you desire.  I added a bit of nutmeg to mine.
7. Enjoy!

***I am not a real big fan of soup but I really like the texture and creaminess of this soup.  I had it for lunch today with pan fried sole fillets seasoned with creole spices!! It was a very nice soup for a fall day!!**