INGREDIENTS
1
Large butternut squash (peeled, chopped)
1
Medium onion (chopped)
1 qt
chicken stock (substitute vegetable stock for vegetarian version)
1 tsp
cinnamon (ground)
1 tsp
salt
1 tsp
nutmeg (freshly ground)
2 tbsp
coconut oil
2 oz
pecans (finely chopped)