2 cups butternut squash (chopped)
1 small yellow squash (chopped)
½ small onion
1 medium carrot (chopped)
1 tablespoon fresh lemon juice
1 tablespoon coconut oil
1 tablespoon coconut nectar
2 cups bone broth (or vegetable broth)
½ teaspoon each:
sea salt, black pepper, ginger powder, coriander powder
¼ teaspoon turmeric
Steam the vegetables (the first four ingredients) in a steamer for 7-10 minutes. Transfer to a blender and add the rest of the ingredients. Blend until smooth and creamy. Garnish with shredded yellow squash. Serve room temperature, hot or cold. Enjoy as a snack or as a side to your main course.