• 1 medium butternut squash, peeled and cut into 2 inch cubes
• 3 cloves garlic peeled
• 1 large onion peeled and cut in half
• 3 Tbs olive oil
• 1/4 cup sherry cooking wine (optional)
• 1/4 cup Braggs Amino Acids (optional)

Put all ingredients in the bottom of a four quart pot over high heat. Cover with water or broth and bring to a boil. Once boiling, reduce to low and simmer for 30 minutes or until squash is tender. Use a blender and blend the ingredients into a creamy, delicious soup. Add coconut powder for extra sweetness and creaminess!