Roasted Butternut Squash Coconut Soup

1 large butternut squash

1/2 coconut, shredded

1 zucchini, chopped

1 bell pepper, chopped

1 cup brown mushrooms, sliced

1 cup walnuts, chopped

1 tablespoon turmeric

1 tablespoon sea salt

1 1/2 to 2 cups of water

1/2 cup hemp seeds (optional)

Preheat oven to 375.

On lightly oiled baking pan place the chopped zucchini and red bell pepper evenly on the pan. Bake for 25 - 30 minutes.

In a lightly oiled skillet on medium low, sauté the sliced mushroom and chopped walnuts for about 10 minutes.

In food processor, add the butternut squash, shredded coconut, turmeric, salt and slowly add the water through chute until creamy texture.

In a mixing bowl add the zucchini, red bell pepper, mushrooms, walnuts, and a few pinches of sea salt or desired seasonings, and mix well.

In serving bowls add the soup mixture then add the vegetables on top. Sprinkle hemp seeds.