Serves 6
Serving size 1 cup
2 cups butternut squash, peeled and chopped
3 cups vegetable stock
1 cup light coconut milk
½ tablespoon sea salt
2 tablespoons honey
¼ teaspoon cinnamon
In a soup pot, bring vegetable stock to boil. Add remaining ingredients and mix together until well incorporated. Bring to a boil. Serve hot.
Per serving: 107 calories, 1 grams fat, 4 grams protein, 18 grams carbohydrates, 3 grams dietary fiber