½ smallbutter nut squash, peeled and chopped *Note: the smaller you chop thebutternut squash the quicker it will cook
2 teaspooncoconut oil
Smallhandful of spinach, chopped
1 smallcarrot, sliced
2 clovesgarlic, minced
2 cupvegetable broth
Salt andpepper to taste
Pinch ofcayenne pepper
4 Tbsp.sunflower seeds (2 Tbsp. for each serving)
Peel squash using a potato peeler or knife. Cut squash inhalf with knife and scoop out seeds and pulp with a spoon. Cut both the stemand the bottom off the squash. Slice squash into small pieces.
Heat 1 tsp coconut oil in medium pot over medium heat. Addmushrooms and sauté for 5 minutes. Add spinach and lightly cook for 1 min. Removemushrooms and spinach and set aside.
Re heat another 1 teaspoon of coconut oil over medium heat.Add onions, carrots and garlic. Sauté for 5 minutes. Add butter nut squash andcook until semi soft, 5-8 minutes. Add vegetable broth, salt, cayenne andpepper. Bring to boil and simmer over medium heat until squash is soft, about10-15 minutes. Remove pot from heat and puree using an immersion hand blenderor regular blender. Blend until smooth. Stir in cooked mushrooms, spinach and garnish with 2 Tbsp. pumpkin seeds.