INGREDIENTS

• 1 1/2 cups roasted butternut squash

• 1/3 cup nutritional yeast

• 2 T ground cashews

• 1/4 t garlic powder

• 1/3 c plant milk (add more if it's too spicy)

• 1 c hot water

• 1/2 t salt

• 2 small chipotle peppers (in adobe sauce)

INSTRUCTIONS

1. Bake squash whole at 475 degrees for approximately 25-50 minutes, depending on size or 1 bag ready to cook in the produce section - roasted

2. Let cool, peel & deseed the squash. Place all ingredients into a blender and blend until smooth

NOTES

I will roast the entire butternut squash and freeze what I don't use for later use.