(2) 32 oz Organic Vegetable Broth (I like Trader Joe’s)
(1) Can of Coconut Cream (I like Trader Joe’s)
Sautéed shiitake mushrooms:
2 containers of organic pre-sliced shiitake mushrooms
2 Tbsp Cold Pressed Olive Oil
Roasted Pumpkin Seeds
Toasted Sesame Seeds
Sautéed Shiitake Mushrooms (see above)
Place both squash containers and 1 1/2 carton of vegetable broth in medium soup pot. Add 1 teaspoon of sea salt, pepper and garlic powder.
Bring to a boil.
Lower to a medium boil for about 15-20 mins or until squash is soft.
While boiling, sauté 2 containers of organic shiitake mushrooms, cut thinly/can also purchase ore-sliced, in olive oil, sea salt, and pepper for about 10-15 minutes until soft and liquid has reabsorbed.
Remove from Heat.
Using a hand or immersion blender, blend soup until creamy and smooth. Add 1/2 can of coconut cream. Blend with blender until combined.
Taste to check for proper seasoning.
When serving in bowls add toasted pumpkin and sesame seeds and sautéed Mushrooms on top.