Ingredients - explore different options (makes 2 servings)

Peeled and cut butternut squash 12oz package (2 cups peeled and cubed sweet potato, yams, kobocha squash, pumpkin, you can mix&match with parsnips and carrots or add a bit of sweet onion if you like it)

1/4 stick of butter (table spoon of coconut oil)

Water - just to cover

1 table spoon of ground flax seeds

Sea salt to taste

Spices: 

      Nina's favorite - cumin, pinch of cayenne pepper, 1/2 tea spoon pumpkin pie spice,           1/4" raw ginger shredded (or a pinch of powdered), lemon zest from 1/2 lemon

      Like Mexican food - use chili pepper, garlic, lime

      Like Indian flavors - use curry, cumin, dry mango powder, chili pepper

      Or come up with your own version!

Toppings - choose your favorites from:

      Your favorite chopped herbs or greens - cilantro, parsley, dill, spinach

      Roasted pumpkin seeds, pecans, chopped almonds

Preparation:

Put cubed squash in a pot, add water just to cover, cover with the lid and boil for 10 min (until soft), while the squash is cooking put in a blender all other ingredients (except toppings; add squash with water when ready; blend.

Poor in a bowl, add topings and ENJOY!