RECIPES

Ingredients: 2 cups Butternut Squash 1/2 white Onion, diced 1 cup Chicken Broth 1/3 cup Coconut Milk 2 garlic cloves, minced 1 tsp minced Ginger 1/2 tsp Salt 1/2 tsp Pepper 1/4 tsp Cayenne Pepper 1 Tbsp fresh minced Sage Greek Yogurt for topping Salt, Pepper, Smoked Paprika, Garlic Powder for seasoning How to: 1. Cut butternut squash into cubes and season with olive oil, salt, pepper, smoked paprika, and garlic powder 2. Roast squash in the oven on a sheet pan at 375 degrees for 20-25 minutes until soft 3. Heat 2-3 Tbsp olive oil in a skillet on the stove and add diced onions, cook until onions are carmelized 4. Once butternut squash and onions are cooked, add to blender along with chicken broth, coconut milk, garlic, ginger, salt, pepper, and cayenne 5. Blend until well mixed, remove from blender and stir in sage 6. Top with Greek yogurt and extra sage to serve