Cream of Butternut Squash Soup with Lemongrass

(It should be called: The Ultimate Cold and Flu Fighting Soup!)

Butternut squash isn’t the easiest vegetable to peel. It’s a beast, which thankfully is available already cut up from several markets. This type of winter squash is a rich source of anti-inflammatory nutrients such as omega 3s and beta-carotene, which are important for building up a strong immune system against colds and flu. Lemongrass is literally packed with nutrients and is so rich in vitamins and anti-oxidants, the list being so long, please read more here: https://www.organicfacts.net/health-benefits/herbs-and-spices/health-ben…

-All ingredients are organic-

3 Tbs of lemongrass, with just the tender white ends chopped
1 organic vegetable bouillon cube
4 cups of peeled and cubed butternut squash
2 Tbs extra-virgin olive oil
2 shallots, peeled and chopped
1/2 cup of low fat coconut milk
1/2 tsp. mineral salt
Fresh pepper to taste

Heat 3 cups of water, with the vegetable bouillon cube.
In a pot, add olive oil, butternut squash and shallots. Cook for 5 minutes on medium heat.
Add the heated vegetable broth and lemongrass and stir.
Cook for 20 minutes, or until squash is tender. Use an immersion blender to blend all ingredients until smooth.
Add the coconut milk. Salt, and pepper. Stir.

Ready to serve!

* This soup freezes well in glass/Pyrex food containers.