Prep and cook time:  50 minutes      Serves  4

1      butternut squash
1      tablespoon coconut oil
3      cups unsweetened coconut milk or 1 container vegetable broth
1-2   cups pure water
1      teaspoon organic powdered ginger
1      teaspoon Ceylon cinnamon
½     teaspoon salt
½     teaspoon organic ground turmeric or ¼-inch turmeric root
2      garlic cloves, minced
toasted pine nuts, optional

Preheat oven to 375 degrees. Cut butternut squash in half and remove seeds. Grease a baking sheet with some of the coconut oil and use remaining coconut oil to rub on the meat of the butternut squash. Place in baking dish face down. Bake for 40 minutes or until you can easily put a fork through it. After the squash is cooked, scoop out meat from the skin and place meat in a blender or Vitamix. Add other ingredients and blend. Serve topped with toasted pine nuts.

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