INGREDIENTS
2 lb
– butternut squash
1 tbsp
– coconut oil
1
medium – onion, sweet
1 cup
chopped – carrot
3 1/2 cups
– vegetable broth
1 cup
– coconut milk
1 tsp
– nutmeg
1/2 tsp
– thyme, dried
1/2 tsp
– sage, ground
1/4 tsp
– salt
1/8 tsp
– black pepper, ground
1/4 cup
– Parmesan cheese