INGREDIENTS
2
Acorn squashes
1
Bay leaf, dried
1 tbsp
Rosemary, fresh
1 tbsp
Sage, fresh
1
Yellow onion, medium
1/2 cup
Coconut milk, full-fat
2 cups
Vegetable broth
1 tbsp
Vegan butter
1 dash
Black pepper, ground
1 dash
Kosher salt
1 dash
Nutmeg, freshly ground