This soup is easy to make, tastes amazing, and can be served by itself or as a side to any meal. It’s thick, creamy, nourishing and healthy too. Packed with vitamin A, beta-carotene, potassium, and folic acid. I used ghee also known as clarified butter which contains healthy fat (like vitamin k) with out the milk proteins. It has a bit of an intense flavor as well. If you have no ghee, you can substitute coconut oil, olive oil, or my personal favorite, avocado oil.

Ingredients:

1 large spaghetti squash

1 tablespoon of ghee, melted

1 can of coconut milk

¼ teaspoon celtic salt

¼ teaspoon turmeric

dash of pepper

dash of nutmeg

dash of cayenne pepper

Directions:

1. Pre-heat oven to 400 degrees and line your baking sheet with un-bleached parchment paper.
2. Cut your squash in half and remove the seeds and strings of flesh. Brush the ghee onto the squash.
3. Sprinkle with salt and place face side down onto the baking sheet.
4. Bake squash for 45 minutes on the middle rack.
5. When the squash is soft, remove from the oven and let cool.
6. Once cool, scoop out the flesh into a food processor or high speed blender and discard the outer skin.
7. Add in the coconut milk, pepper, nutmeg, turmeric, and cayenne pepper.
8. It will look like this.
9. Blend on high, stopping every few seconds to scrape down the sides.
10. Transfer to a pot to re-heat and serve.
11. The final result. 🙂