Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being[/b]

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Please Fave the original Here

We were notified about this dish from , so far be it on us not to showcase it!

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Hey everyone, I have come across a nice, hearty recipe from SoDeliciousDairyFree.com, and I want to share it with you.



ingredients

1 medium squash

1 Tbsp. olive oil

2 1⁄2 cups So Delicious Dairy Free Unsweetened Coconutmilk

2 cups vegetable broth (chicken broth works too)

1⁄2 Tbsp. garlic powder

1⁄2 Tbsp. onion powder

1 Tbsp. maple syrup

1 tsp. sea salt

1 tsp. ground black pepper

Directions:

• Preheat oven to 425 degrees. Cut squash in half, length-wise, remove seeds and lightly cover with olive oil sea salt and pepper.

• Place cut side down on parchment paper and bake for 50 minutes.

• Once squash is done, add coconutmilk, vegetable broth, onion powder, garlic powder to a deep pan and cook on high until boil.

• Add butternut squash, maple syrup and sea salt, then turn heat down to a simmer.

• Using an immersion blender, blend all ingredients until smooth.

• Add ground black pepper and serve!

Four servings are made.



P.S.~ When we made this recipe, I was only able to find a large butternut squash at the store. So, I used 4 cups (one whole carton of coconutmilk) , 4 cups of chicken broth (one whole carton, substitute for vegetable broth), and we omitted the use of maple syrup. It makes for a hearty, vegetarian friendly soup.