This recipe is so simple and delicious!
1 medium onion
1 medium hard winter squash
1 tbsp coconut cream concentrate
1/2 tsp salt
Fresh cilantro leaves
Take the onion and slice off the bottom so that it will still stay together, that is just enough so the roots come off but not the piece that holds it together. Slice off the top and cut it into petals (think blooming onion). Place this in the bottom of a 1 liter pot. Cut the squash into pieces about 3/4 in square. Pack these in around the sides of the onion and a little on top if you have to. There should be about and inch of space from the top of the pot. Add enough water to cover the veggies, about enough to leave 3/4 of an inch at the top of the pan. Add salt and coconut cream. Let this boil until you can easily poke into the squash with a fork. Place in a blender and puree until smooth. If you like a kick add a pinch of chipotle powder. Pour back into the pot or into a serving dish. Stir in the cilantro leaves, the hot soup will make them wilt slightly, but the flavor will be magnificent. Serve when cooled slightly.