Vegan Butternut Squash Soup
Butternut squash soup #getinmybelly I love fall food? and I looovvvve squash most of all! To make: I sliced two squash in half (lengthwise) and took out the seeds, brushed maple olive oil @evoolutionyeg inside and placed skin up on a parchment lined baking sheet. Bake at 350 for around 30min. Then scoop out the insides into a bowl (like you would a pumpkin) and purée with a hand mixer. In a large soup pot on low/medium heat add 4 cans coconut milk including water, the puréed squash, 1 C vegetable broth, minced cilantro, Himalayan salt and spices to taste: all spice, nutmeg and cinnamon are what I used. Cover and continue to heat on low/med for about 45 min. That’s it!!!