May 10, 2017 / Leave a Comment
4 cups filtered water
4 cups butternut squash, peeled, deseeded and chopped
2 tablespoons organic unrefined coconut oil
4 garlic cloves, chopped and allowed to rest for 5 minutes
2 green onions, chopped
2 cups organic celery, chopped
4 cups organic cauliflower, chopped
2 teaspoons Celtic sea salt
1/2 teaspoon pepper
1/2 teaspoon smokey paprika
Place butternut squash in a separate pot and cover with water, cook until the squash is soft, about 15 to 20 minutes. Place the cooked squash into a food processor and purée.
In a large pot over medium low heat melt coconut oil. Add garlic and onions, sauté for 5 minutes. Add water, puréed butternut squash, celery, cauliflower, salt, pepper, and smokey paprika. Cover and simmer for 10 to 15 minutes until the cauliflower and celery are soft. Serve and enjoy.