Roasted Squash Ingredients 

• 1 medium butternut squash
• 2 Tbsp olive oil
• 1 Tbsp kosher salt

Infused Cream:

• 1/4 cup coconut yogurt, unsweetened
• 4 tbs canna oil
• 1 Tbsp maple syrup

Soup Ingredients:

• 2 Tbsp olive oil
• 2 cups vegetable broth
• 1 1/2 cup coconut cream
• Salt to taste
• Black pepper to taste
• 1/3 cup hazelnuts, toasted, lightly crushed
• 1/4 tsp red pepper flakes, optional

Directions:

1. Preheat 400 degrees F with the rack in the middle. Wash and peel the squash with a
vegetable peeler.

2. Cut the squash in half and scoop out the seeds. Cut squash into wedges and toss in
olive oil and kosher salt.

3. On a rimmed baking sheet covered with foil, arrange squash in a single layer and
roast for 30 minutes, giving them a flip halfway through.

4. While the squash is roasting, make your infused cream by mixing coconut yogurt,
canna oil, and maple syrup together in a bowl. Cover and refrigerate until ready to
serve.

5. In a large pot over medium high heat, add olive oil and roasted  squash and vegetable broth. Simmer for 10 minutes.

6. Blend the ingredients until smooth using an immersion blender or transfer into a
traditional blender to puree.

7. Pour back into the pot and add coconut cream. Stir frequently while it comes back
to a boil. Remove from heat and add pepper to taste.

8. In a small bowl, toss toasted hazelnuts with a little red pepper flakes.

9. Serve in 4 soup bowls and drizzle infused coconut cream on top and garnish with
seasoned hazelnuts.