BEST Creamy Butternut Squash Soup Recipe ( Paleo / Vegan / GF )

In this video I share one of my favourite fall/winter recipes that I go back to year after year. But don’t take my word for it, try it for yourself! Let me know in the comments if you do!
Ingredients:
One 3lb or Two 1.5lb Butternut Squash
3 1/2 cups Chicken/Beef/Vegetable Stock
1 Head of Garlic
1 Onion
1-2 tsp Dried Rosemary
1/2 cup Coconut Cream
2 1/2 tbsp Coconut Oil (1tbsp for coating squash, 1.5tbsp for sautéing onions)
Pinch of nutmeg
Salt & Pepper
3-4 tbsp Nutritional Yeast (optional)
Directions:
1. Preheat oven to 350 F
2. Cut butternut squash in half, remove all the seeds, and score the flesh with a knife.
3. Cut the head of garlic and rub it over to top of the squash.
4. Coat the top of the squash with coconut oil and season the squash with dried rosemary, salt and pepper.
5. Place even amount of garlic in each half of the squash.
6. Place squash on a baking tray and put into the oven for about an hour. This will depend on the size of your squash. To check if it is ready, insert a knife in the thickest part of the squash. It should slide in and out easily.
7. Remove the garlic and scoop out the flesh into a blender. Blend until smooth.
8. Chop the onion.
9. Add coconut oil to a large pot/pan and bring to medium heat.
10. Cook the onion for 4-5 minutes.
11. Add 3-5 cloves of garlic to the pot.
12. Season with nutmeg, salt and pepper. Cook for 1-2 minutes.
13. Add butternut squash puree and nutritional yeast if you choose to include it and stir in well.
14. Pour in stock and bring soup to a boil. Lower heat and simmer for 10-12 minutes.
15. Add coconut milk and cook for another 5 minutes.
16. Blend soup in a blender in batches till smooth.
17. Garnish with coconut or dairy cream and parsley (optional)
18. ENJOY!!
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