Butternut Squash Coconut Cream Soup
Ingredients: 1 Large Butternut squash 1 can of Organic Coconut milk ¼ Cup coconut flakes ¼ Raw Walnuts Method: Peel and cube squash. Bake squash on 350 for 25 minutes, until soft. Blend with coconut milk, salt and pepper. Top with coconut flakes and raw walnuts.