1 butternut squash
1/4 cup Mighty Fast canna coconut oil or butter
2 tablespoons pure maple syrup
4 cups vegetable or chicken stock
After infusing coconut oil in The Mighty Fast Herbal Infuser, set aside 1/4 cup to cool.
Preheat oven to 350 degrees Fahrenheit.
Wash and dry outside of butternut squash.
Place squash down on cutting board and carefully cut lengthwise into 2 halves.
Scoop out seeds and stringy parts and discard.
Place squash cut side up onto baking dish.
Coat inside of squash halves and all exposed flesh with canna coconut oil and maple syrup.
Sprinkle with salt and pepper.
Place in oven and bake for 30-45 minutes or until fork tender.
Remove from oven and allow to cool.
Scoop out insides and place into a blender.
Pour stock into blender with cooked squash.
Puree until creamy.
Place soup into pan and heat on medium low until soup is hot.
Sprinkle with cinnamon before serving.