Yummy Savory Buttercup Squash Soup

Ingredients:

1 medium buttercup squash
1 cup organic brown rice penne
2 cups cubed turnips or any other root vegetable
2 cups organic carrots cut into 1 inch pieces
1 cup organic diced celery
3 handfuls of organic baby spinach washed
8 cups water plus more
1 1/2 tbs epice
1 cup organic shredded cabbage  (I used purple)
1 tsp organic coconut oil
1 tbs dry parsley
1tsp dry thyme
salt to taste

Directions:

Cut buttercup squash in half, remove seeds and bake at 385 degrees for about 30-45 minutes or until cooked. Remove from oven and let cool. When cooled, scoop out flesh and place in blender. Place skin aside for another recipe to follow. Add 3 cups water and run blender until smooth. In a soup pot, saute epice with coconut oil until golden brown on medium heat. Add buttercup puree and 5 cups water. When liquid starts to boil ( it will be a little runny, but don't worry, it will thicken up; might have to add more water later on), add in pasta, turnips and celery. Bring back to boil and add baby spinach. Stir in until wilted. Cover and let simmer in medium low heat for about 15 minutes. Add the rest of the ingredients; carrots, cabbage, parsley and thyme except salt. Simmer for 5 minutes with lid on. By now the soup has thicken and you may wish to add more water, 1/4 cup at a time and it has to be warm water. When soup's consistency is to your liking ( it might thicken a little bit more) add salt to taste. Cover once more with lid for 10 minutes under low heat. Voila!!! Enjoy hot!