1/2 cup So Delicious® Unsweetened Coconut Milk Beverage
1 medium butternut squash (about 3-4 cups when cooked)
1 tbsp olive oil
1/8 tsp salt
1/2 cup So Delicious Dairy Free coconut creamer in original
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1 1/2 cups vegetable broth
Chopped Italian parsley, for serving

1/2 cup So Delicious® Unsweetened Coconut Milk Beverage 1 medium butternut squash (about 3-4 cups when cooked) 1 tbsp olive oil 1/8 tsp salt 1/2 cup So Delicious Dairy Free coconut creamer in original 1/4 tsp ground cinnamon 1/4 tsp ground allspice 1 1/2 cups vegetable broth

Preheat oven to 400°F.

Cut squash in half and remove seeds. Sprinkle squash with oil and salt. Place on a baking sheet cut-side down and bake for 25 minutes (or until squash is soft). Make sure each piece of the squash has oil and salt.

When the squash is done, remove from the oven and let cool in a bowl for about ten minutes.

Once the squash has cooled, puree in a blender or food processor with ˝ cup of broth (you may need to do this in batches). Place the pureed squash into a medium saucepan.

Add the So Delicious Dairy Free Coconut Milk Creamer and the milk to the saucepan along with remaining broth. Stir in the cinnamon, cloves, and allspice. Taste the mixture. Add salt if necessary.

Cook soup on low heat for 5 minutes until heated thoroughly, stirring occasionally. If you want a thinner soup, add more coconut beverage or vegetable broth.

Serve in individual bowls, garnish with parsley, and enjoy!