Kabocha Squash Soup

Preheat oven to 400 degrees.

1 Kabocha Squash (quartered)

2 Boiled Yellow Potatoes (skin removed, large chop)

1 Yellow Onion

1 Garlic Clove

1 Cup Water

1 1/2 Cartons Low Sodium Vegetable Broth

2/3 Cup Coconut Creamer

1 Tsp Agave Syrup

1 Tsp Dried Basil

Salt and Pepper to taste

Place squash in a casserole pan with water, onion and garlic. Cover and bake for 45 minutes or until flesh is soft when checked with a fork. Let Cool. Remove seeds from the squash. Scoop out the flesh of the squash and place in a soup pot along with onion, garlic, potatoes, vegetable broth, dried basil, salt and pepper (to taste). Bring to a boil stirring occasionally for about 10 minutes, turn off heat. With an emersion blender begin to incorporate and liquify all ingredients (if you don’t have an emersion blender you can use a Vitamix or a regular table top blender, put back in the pot). Stir in creamer and agave syrup at the end. Serve hot! Don’t forget to add your Vitamin L for “Love”