Butternut Squash Soup
1 (10 ounce) package frozen squash, thawed
2/3 cup unsweetened light coconut milk
3/4 cup water
1/2 teaspoon cinnamon
1 teaspoon dried parsley
1 tablespoon nutritional yeast flakes
1 tablespoon green onions, chopped
salt and pepper, to taste
1. Place all of the ingredients into a blender or food processor and puree until smooth.
2. Taste to adjust the seasonings. Place soup in a saucepan and warm over medium heat. Enjoy!
Source of recipe: I created this recipe.