Ingredients | |||
Amount | Item | ||
1 | Yellow Onion, Sliced Thin | ||
2 | C | Spaghetti Squash, cooked | |
2 | C | Diced Butternut Squash | |
1 | Tsp | Onion Powder | |
1 | Tsp | Garlic Powder | |
1 | Tsp | Ground Cinnamom | |
1 | Tsp | Ground Nutmeg | |
1 | tsp | Allspice | |
1 | tsp | Ground Clove | |
1 | Tsp | Ground Black Pepper | |
1 | Tsp | Salt | |
1, 16oz can | Can | Coconut Milk | |
1-2 | C | Oat Milk | |
enough | Water |
Procedures:
1 | Cube butternut squash, then place on a sheet pan/baking tray. Cover with seasonings and bake @375; 15-20 minutes or soft. | |||||
2 | Slice Onions and Carmelize in large pot | |||||
3 | Once Carmelized add the cooked butternut and spaghetti Squash, Coconut Milk and allow to come to a low simmer. | |||||
4 | Blend using an immersion or standard blender until smooth. | |||||
5 | Add remaining liquid and adjust consistency with water |