Our coconut cream powder adds a delicious, mild coconut flavor to this easy butternut squash soup recipe.
Preheat oven to 400 degrees F.
Cut butternut squash length-wise and remove seeds.
Place face down in a baking sheet with 1/2 inch of water.
Roast in the preheated oven until tender and lightly browned. (25 to 30 minutes)
Scoot out the meat of the squash and set aside.
Stir coconut cream powder in hot water until dissolved.
Sauté onions, garlic and salt in olive oil.
Add coconut mixture and remaining ingredients. Bring to a boil.
Reduce heat and simmer for 20 minutes.
Remove from heat and puree until smooth.