Butternut Squash Cream Soup
Ingredients:
1.5 cup butternut squash (chopped)
1/2 tsp. sea salt or to taste
2 cup spring water
Equipment:
Sauce Pan
Method:
Place all the ingredients in a sauce pan.
Bring to boil and then simmer until squash is soft.
Add more sea salt if needed.
Pour is a bowl to cool for 10 minutes.
