The cooler months are great for heart- and body-warming vegetable soups. I recently created this super simple version, which was such a big hit with my husband, after several wows he exclaimed “It’s like eating liquid pumpkin pie”. To which I add, without added sugars This version will yield 4 servings.
Butternut squash, 1 whole
Pumpkin pie spice (ingredients: clove, cinnamon, ginger, nutmeg)
1 cup broth, vegetable or plain filtered water
1 can coconut milk, preferably without BPA in the lining and organic
Celtic Sea Salt, to taste
Black Pepper, to taste
Preheat oven to 350 degrees
Cut squash in half, pat with butter, on the cut side, lay it face-down in a baking dish
When oven is preheated, bake squash for 45 minutes, or until a poke with a knife to check for tenderness
Let squash cool, then peel it
Add peeled squash to blender along with the coconut milk, and blend
Reheat briefly in a pot if needed, and add pumpkin pie spice, to taste
Season with salt and pepper, to taste
Serve and enjoy!