Fat-free, Gluten-Free, Nut-Free, Makes 2 servings

4 cups cubed butternut squash

1 tsp salt-free Curry powder

1 ½ cups of water or coconut water (I like VitaCoco)

1 tbsp fresh turmeric root with skin removed

1 stalk of celery – cut into smaller pieces

4 mini bell peppers (I used a mix of orange and yellow). Remove tops and seeds

1-2 tbsp Apple Cider Vinegar with the mother (to taste)

Add all ingredients to a high-speed blender. Blend until smooth. You can blend until warm to touch if you prefer the soup warmed. Serve with a sprinkle of curry, fresh cracked black pepper and cilantro (optional).