Squash soup in white bowl with a spoon on a rustic wood table.
Ingredients
- 1 butternut squash
- 1/4 cup Mighty Fast canna coconut oil or butter
- 2 tablespoons pure maple syrup
- 4 cups vegetable or chicken stock
Directions
- 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.
