If you belong to a CSA or frequently visit Farmer’s Markets, I’m sure that you have an abundance of summer squash right now. This soup recipe works well with nearly any squash, though I choose yellow varieties because I love the bright and beautiful color it creates.

Summer Squash Bisque 
6 medium size summer squash
1 cup coconut milk
4 tbsp. Perfect Coconut Oil, melted
3 tbsp. coconut sugar
2 tbsp. ground turmeric
sea salt, to taste
cracked black pepper, to taste

Directions: Pre-heat oven to 375. Peel squash and then cut length wise to expose as much seed as possible. Cut those pieces in half. Use 1 tbsp. of coconut oil to grease a large baking pan. Arrange squash on the pan and bake for 45 minutes to an hour, or until fork tender. Use a spoon to remove all seeds from the pieces of squash. When the squash is ready, add pieces to high powdered food processor or blender. Add coconut milk, coconut oil, sea salt and spices. Blend or process on high speed until the the soup is rich and creamy. If the soup has cooled, warm the soup over medium heat. Garnish with cracked black pepper and enjoy!