Butternut Squash Soup

4 lb Butternut squash, Large cubes

¼ Cup Sunflower oil

1-2 Tbsp The Thai Bird

¼ tsp Cinnamon Dash Cumin

2 Tbs Salt

½ tsp Garlic powder

1 pz Orange, Juiced

1 can Coconut milk, unsweetened

½ Cup Pomegranate seed

Place the butternut squash in a med-large pt and cover with water and 1 Tbsp of salt.
Cook on high heat until the water boils and reduce heat to mid-low and cook for about20 min, until tender or fully cooked.
With a slotted spoon, transfer the cooked butternut squash into the blender. Reservede liquid just in case you need add some to adjust the texture.
Sprinkle cinnamon, cumin, garlic powder and salt into the blender, followed by theorange juice, The Thai Bird sauce and coconut milk.
Blend starting on low and continue to high for 1-2 min until smooth and creamy. If itis too thick, use the reserved liquid if you need to adjust the texture.
Serve in individual bowls topped off with pomegranate seeds. Enjoy it!