butternut squash

Butternut Squash Soup

2 medium sized butternut squash
4 cups unsweetened almond milk
¼ cup grade B maple syrup
1 tbsp. cinnamon
½ cup water

Step 1) Preheat your oven to 350°F; cut both the tops and bottoms off the squash, slice the squash in half vertically and scoop out the seeds; place the squash skin side up in a glass baking dish filled with the water; bake approximately twenty minutes, or until tender but firm