2 Large Butternut Squash

24 oz Chicken Broth

2 Cans Coconut Milk

1 tsp Coriander

1 tsp Allspice

1/2 tsp Cayenne Pepper

2 tsp Garlic Salt

1 tsp Salt

1/2 tsp Pepper

1/2 tsp Paprika

Cut butternut squash in half lengthwise. Brush lightly with olive oil and place flesh side down onto baking sheet. Bake for 45-60 min in 400 degree oven.

Scoop out squash and place into food processor with a little of the chicken stock. Process squash until smooth. Pour squash into large pot and add chicken stock, coconut milk & spices. Heat until warm.  Note: You can also heat on low in  crockpot and keep warm for a good part of the day.