Perfect fall recipe:
3 med butternut squash
1 tbls EVO
3 cans lite coconut milk (13.5 oz cans)
2 cups veggie stock
1/2 tsp of each: powdered onion, garlic, turmeric, cinnamon, cayenne pepper, ginger cumin
1/4 tsp ground cloves
salt and pepper to taste
Directions:
Preheat oven 400
Prepare squash by cutting in half and removing seeds. Lay open-side up on baking sheet, drizzle with olive oil, salt n pepper. Roast for 1 hour or until edges are golden brown. Remove from oven and let rest.
Scoop out squash and place in soup pot. Add coconut milk and heat to warm for 10 min, stirring occasionally.
Add the veggie stock and all spices. Blend together until smooth. Blender is preferred.
Return to pot. Cook over medium heat 30 min. Stir occasionally.
Garnish with pumpkins seeds and/or sour cream.
Great if served with french bread or rolls.