 Prep time: 5 minutes
Cook time: 30 minutes Total time: 35 minutes Servings: 4 Ingredients: 1-11/2 C chicken broth 20 oz (about 1 medium) butternut squash, peeled and cubed 1/4 tsp sea salt 1/4 tsp pepper 1/2 tsp garlic powder 1/4 tsp cayenne pepper or red pepper flakes* 1-2 tsp honey Instructions: 1. preheat oven to 425 2. line a baking sheet with parchment paper and place the cubed squash on top. Bake for 25 minutes, flipping halfway through 3. remove and let cool. while squash is cooling add the remaining ingredients to a food processor 4. add the squash and puree until desired consistency is reached *red pepper flakes will make it slightly more spicy than cayenne pepper. If you find it too spicy add 1 tsp honey until desired level of heat is achieved.
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