Spicy Butternut Squash w/ Shrimp *EASY*

Toss the cubed squash in about 1 tsp of oil and all the spices. Lay out on a lined sheet pan and bake at 375 F until toothpick can pierce through squash without resistance. 35 mins or more

Once cooked add squash to a blender with a veggie stock or some of the warm heavy cream because the squash will not blend without some liquid to help it out !!

Blend until creamy and smooth. Once smooth add to a pot and add the rest of the cream and bring to a simmer for about 5 mins. Add salt to taste and now the SOUP is done.

Add chopped shrimp for that extra bite and youre done !!!