It’s a rich creamy soup without the cream, with the addition of smooth coconut milk.  While creating, I had chosen a number of spices to add, however, when I tasted the blended heated mixture, I simply could not add a thing to improve upon it.  It was perfection.  If you didn’t realize just how truly delicious healthy foods can be, you have to try this.   The addition of crispy kale was the ideal topping, giving it a gourmet quality… perfect to serve for a dinner starter or luncheon.   This will supercharge your body with essential vitamins, minerals and antioxidants.

 

Recipe

1 acorn squash

1 tbsp coconut oil

1/4 medium sweet onion

2 garlic cloves (minced)

1 cup coconut milk

1/2 avocado

1/2 tsp Himalayan Sea Salt

1 cup water

 

Heat oven to 350 degrees fahrenheit.  Place squash in oven until very soft.  About 50 minutes.  In the meantime, make Kale chips, (below) and cook in oven.  Saute onions in coconut oil for 3-4 minutes, add garlic, and sautee for another minute.  Place sauteed veggies in food processor alone with all of the other ingredients.  When the squash is cooked, scrape the squash ‘meat’ out of the skin and place in the food processor as well.  Blend everything until blended.  Pour ingredients into medium sized pan and turn heat to medium.  Just before boiling, turn heat to low, cover and simmer for 10 minutes.  Pour into serving bowls and serve immediately, topped with Crispy Kale Chips

 

Recipe Crispy Kale Chips

Handful of baby kale

1 tbsp coconut oil

pinch of Himalayan sea salt

Place washed baby kale on cookie sheet and toss with heated coconut oil and salt.  Place in oven for about 10 minutes until crispy.  Remove from oven and set aside.