1 tbsp. coconut oil
1 large shallot finely minced
1 tsp minced ginger*
1 tsp minced garlic*
1 bag pre-cut butternut squash*
1 tbsp raw unsalted almond butter*
Sautee shallot, ginger, and garlic in coconut oil until translucent. Add squash and sautee for 1 – 2 minutes more. Ad 1/2 cup water. Cook until squash is soft. Place everything in a blender, including almond butter. Puree until smooth. Add smoked salt to taste.
*It’s the smoked salt that gives this simple soup that little something extra. I got mine at Byerly’s. You can also get the pre-cut squash there in the produce department. Trader Joe’s has it for less money though and you can the almond butter there for less money as well. To make this soup even simpler I used jarred garlic and ginger which you can get in any commercial grocery these days. The only cutting I am doing is the shallots.