Butternut+Squash+Soup

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

1. Peel and dice the butternut squash and soak the diced in warm water (no hotter than 120º). 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.