Butternut Squash Bisque

What You’ll Need:
4 stalks celery, diced
1 small red onion, chopped
1 Tbsp coconut oil

6 c butternut squash, peeled and diced (1 large fresh peeled & cubed OR 2 bags frozen)
1 can full fat or lite coconut milk
2 tsp sea salt  
1 tsp turmeric  
1 tsp black pepper
1 Tbsp apple cider vinegar  
4 c filtered water  

For topping;
Original Best Ever Granola
Fresh parsley

Sauté celery, onion & celery in a large soup pot with coconut oil until aromatic.   

Add remaining ingredients.  Bring to boil, reduce to a simmer, cover & cook an additional 20 minutes, or until squash is tender.   

Remove from heat.  Puree using an immersion blender, or transfer to a traditional blender.  

Top with fixings. Warms the soul.