I didn't like vegetables as a kid. I would fall asleep at the dinner table because I wouldn't eat them and my parents wouldn't let me get up until they were finished.

I have now reversed my opinion. I love vegetables. Most of them, at least.

If they all tasted like butternut squash, I wouldn't have had a vegetable dilemma in the first place.

This soup is unbelievable. It taste better than its rich nutritional content suggest.

Throw some bacon in the soup and you have a great meal.

Ingredients:

1 large butternut squash cubed to 1 inch squares

1 sweet onion coarsely chopped

2 tbls grass fed butter or coconut oil

1 cup of full fat coconut milk

1 cup of chicken or vegetable broth

1 tsp garlic

1 tsp all spice

1/2 tsp cinnamon

salt and pepper to taste

Instructions:

Heat oven to 450.
Lightly grease a cooking tray with butter to keep squash from sticking.
Place cut up butternut squash and onion on cooking tray, spreading out as much as possible.
Bake for 30 minutes, flipping squash and onion at half way.
Add butter, coconut milk, broth, garlic, all spice, cinnamon, salt, and pepper to a blender.
Put baked squash and onion in blender and run until a creamy consistency is achieved. This usually takes around 2 minutes in my Blendtec.
Serve and enjoy.