Butternut Squash Soup

Ingredients:

butternut squash, peeled and chopped

1 tablespoon butter (grass fed or Ghee), melted

1 teaspoon nutmeg

1 teaspoon cinnamon

1 tablespoon local honey (or preferred sweetener)

2 cups water

¼ cup coconut milk (or other non-dairy milk of choice)

Directions:

Mix nutmeg, cinnamon, butter, and honey together in a bowl.

1.    Rub mixture all over squash to coat.

2.    Lay squash in a single layer over pan and roast at 375°F for approximately 40 minutes, or until squash is soft enough to poke with fork and caramelized.

3.    Once softened, remove from oven and let cool.

4.    In a blender, mix squash and 2 cups of water to liquify.

5.    Pour mixture into saucepan and season to taste. Add ¼ cup coconut milk to thicken, if needed, and cook for an additional 10 minutes.

6.    Let cool and serve.

Christi Buck is a Registered Dietitian Nutritionist and Licensed Dietitian and is the founder and owner of Vitality Wellness and Nutrition Center. She can be reached by calling 772-218-0858 or visit vwanc.com. 700 22nd Ave., Vero Beach.