Butternut Squash Soup
3 cups butternut squash, peeled and diced
1 can coconut milk (or approximately 1 1/2 cups coconut milk made from blending coconut water and pulp from young Thai coconut)
3 medjool dates, pitted
1 teaspoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon Himalayan salt
1/4 teaspoon curry

1. Peel and dice the butternut squash and soak the diced in warm water (no hotter than 120ยบ). Save some of the soak water.
2. Combine all of the ingredients in a blender and process until smooth. Add some of the soak water if too thick.
3. Taste and adjust flavors if necessary.


Variations:
Add a banana or apple for more sweetness. For a more savory soup, add a little diced onion and a small clove of garlic, and use fewer or no dates.