Butternut squash soup is excellent for internal protection from UV rays, frostbite, and excessive dryness.
1 large onion, diced
12 ounces coconut milk, canned, full fat
4 cups butternut squash, cooked
2 cups cauliflower, ground into rice
5 garlic cloves, diced
4 carrots, finely diced
3 inches ginger, peeled and diced
3 inches turmeric, peeled and diced
1 stick lemongrass (or 2 drops lemongrass essential oil)
1 lime ( juice plus rind, grated)
6 cups vegetable or chicken broth
Garnish options: Fresh cilantro, lime slices, goat cheese, bacon, edible flowers, and/or pumpkin seeds
Sauté onions in coconut oil on medium-high heat until caramelized. Reduce heat and add all remaining ingredients.
Bring to a low simmer and cook for 20 minutes. Use an immersion blender to blend until smooth and creamy.