Ingredients
1 large yellow onion, roughly chopped
3 garlic cloves, roughly chopped
roughly 2 pounds or 6-7 cups of roughly chopped (peeled) butternut squash
1 medium sized strip of kelp
1 bay leaf
1 tablespoon dried sage
3-4 cups homemade chicken or vegetable broth (3 cups makes it thicker, 4 will thin it out a bit more)
1/2 cup full fat coconut milk
sea salt to taste
pepper to taste
Garnish
a small handful of toasted pumpkin seeds
a few pieces of thinly sliced nori sheets
Preparation
Prepare vegetables; peel and chop the onions, butternut squash and garlic. Place the prepared onion, squash, garlic, and bay leaf into a large pot. Pour in the broth, cover, then bring to a boil.
Pour in the broth, cover, then bring to a boil. Once boiling, reduce the heat a bit and simmer until the squash is tender.
Pour the contents of the pot, except the bay leaf, into a blender along with the coconut milk, then purée until silky smooth. Season to taste with sea salt and pepper.
Serve with a sprinkle of pumpkin seeds and sliced nori.
