• First, preheat the oven to 375.
• Second, wash the outside of the squash off and remove any labels or price tags.
• Third, place the whole squash onto a baking tray and place it into the oven.
  3 cups butternut squash
• Fourth, after 35 minutes open the oven door and place holes into the squash.
• Next, turn over the squash.
• Bake another 35 minutes.
• Remove from the oven and allow to cool.
• Finally, cut the squash in half.
• With a spoon scoop out the seeds.
• Toss the seeds away or save them to roast.
• Once cool remove the peel from the squash.
• Next, place the squash into a blender followed by the remaining ingredients.
  1 1/2 cups chicken broth or vegetable broth (to make it vegan), 1 cup Coconut Milk or Heavy Cream , 1/2 tsp cinnamon, 3 tbsp monk fruit sweetener, 1/8 tsp fresh grated nutmeg
• Serve warm or chilled.

Creamier Soup

• Stir in coconut milk and then add toppings

Toppings For Soup

• Add all the topping into a bowl and mix together. Finally, sprinkle a little onto a bowl of soup.
  1/2 tsp Roasted Butternut Squash Seeds, 1/8 tsp roasted candied pumpkin seeds, 1/8 tsp cinnamon, 1 large pinch of nutmeg