Butternut Squash Soup

1 medium squash

1 Tbsp. olive oil

21⁄2 cups Unsweetened Coconut milk

2 cups vegetable broth (I used chicken broth)

1⁄2 Tbsp. garlic powder

1⁄2 Tbsp. onion powder

1 Tbsp. maple syrup

1 tsp. sea salt

1 tsp. ground black pepper

directions

  1. Preheat oven to 425 degrees. Cut squash in half, length-wise, remove seeds and lightly cover with olive oil, sea salt and pepper.
  2. Place cut side down on parchment paper and bake for 50 minutes.
  3. Once squash is done, add coconut milk, vegetable or chicken broth, onion powder, garlic powder, and pepper to a deep pan and cook on high until boiling.
  4. Add butternut squash, maple syrup and sea salt, then turn heat down to a simmer.
  5. Using an immersion blender, blend all ingredients until smooth.

Delicious!