Recipe serves approximately 4-16 oz portions

Ingredients

1.0 tbsp Coconut Oil

0.75 cups Spanish Onion (diced 1/4")

1.25 cup Butternut Squash (frozen & diced) 

1/2 cup diced Kabocha Squash 

1.25 cups Coconut Milk

3.50 cups Water

0.13 tsp Cayenne Pepper Powder

0.13 tsp Ground Cinnamon

A pinch of Ground Nutmeg

A pinch of Ground All Spice 

0.75 tbsp Seat Salt

0.75 cups Long Brown Rice (uncooked) 

1/2 cup Toasted Pumpkin Seeds

1.25 tbsp Lemon Juice 

Instructions

Place a pot onto the stove and heat on high 

Add coconut oil and onions, cook until onions are translucent

Add butternut and kabocha squash, coconut milk, water & spices. 

Cook until very soft, about 20 minutes, then blend the soup thoroughly. 

Add brown rice and cook for about 45 minutes until the rice Is plump. 

Add pumpkin seeds, salt and lemon juice. Combine thoroughly. 

Turn off heat & serve.