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.

Ingredients:

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

Directions:

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!