INGREDIENTS
4 cups
Broccoli florets
10 cups
Butternut squash
1 tsp
Garlic powder
1 tsp
Onion powder
1
Spaghetti squash, cooked
3/4 cup
Chicken stock
1/2 cup
Coconut milk, full fat
1 tsp
Dijon mustard
1 tbsp
Avocado oil
1/2 cup
Nutritional yeast
1/2 tsp
Salt
1
Salt and pepper