Butternut squash! I prefer this over sweet potato during the autumn and colder months. This recipe is completely vegan and is so delicious!
Preheat your oven to 400 degrees fahrenheit. After your oven is preheated, cut your butternut squash into four pieces and scoop out the pulp/seeds. Place the halved and cleaned out butternut squash face up on a non-stick baking sheet and bake for 1 hour.
While your squash is baking, sauté your chopped onions and minced garlic in 1 tbs of olive oil (or vegetable broth) on low-medium heat on a non-stick pan until the onions are translucent (make sure not to burn your garlic!).
When the butternut squash is done baking it should be tender - you should be able to stick a fork easily into the thickest piece and it should come out easily.
Let the squash cool off for 5 minutes. After it has cooled off to a manageable temperature, scoop it out into a bowl (do not use the skins). Add the butternut squash into a blender, along with the cooked onion and garlic, salt, pepper, garlic powder, cinnamon, ginger, coconut milk and vegetable broth.
Blend it until smooth (add more vegetable broth if it is too thick for your liking). If you want it hot, warm it up in a pot over the stove with a little more vegetable broth so it doesn't dry out and become thick.
Optional: Sprinkle with freshly ground black pepper and cinnamon!