1 butternut squash, peeled and cubed
chicken bone broth/stock to cover
1/4 – 1/2 cup coconut milk
1 – 2 Tablespoons coconut oil
1 tsp cinnamon (or to taste)
stevia or honey to taste
1 tsp grated ginger
2 cloves garlic
Cook on stovetop until squash is soft. Then blend in blender until smooth consistency.
Can roast the squash seeds in the oven and use on top as a garnish.