Butternut Squash Soup with Rosemary

INGREDIENTS

• 4 cups of butternut squash cubed and rinsed in the pan leaving minimum moisture approximately 1/2 cup of water
• 3 Cups of Fresh Almond Milk
• 2 Sprigs of Rosemary
• 1 Sprig of Basil
• Sea Salt to taste
• 1/4 Tsp. Cayenne
• 1/4 Tsp. Cinnamon

PREPARATION

Choose a medium size butternut squash, peel it and cut in half lengthwise remove the seed and cut in chunks in the # 3 cone or cut in cubes using a knife, add the cinnamon, Basil, Rosemary and Cayenne. Cover and turn to medium heat, when the valve clicks or the lid is hot to the touch, turn it off and let it sit for five minute on the stove covered with the heat off. Then bring the squash to the blender add the almond milk and blend for 45 seconds return to the pan add sea salt to taste, heat up for five minutes and serve.