Roasted Butternut Squash Soup

Ingredients:
Cubed butternut squash (I buy the precut package at Costco)
10 diced green onions
Avocado oil
2 cups chicken broth
1 cup blended canned coconut milk
3 tbsp balsamic vinegar

Directions:
Toss cubed squash with green onions & a little avocado oil.
Roast at 425 for 30 minutes.
Remove from oven & blend all ingredients in a blender.
Return to pan & add chicken broth, coconut milk, & balsamic vinegar.
Cook over medium heat for 10 minutes.
Top with crumbled bacon, green onion & a swirl of coconut milk.
My new favorite topping is snap pea crisps for a healthy crunch!

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