Ingredients

• 1 medium butternut squash

• 1 spaghetti squash

• 1 acorn pumpkin

• 1/2 yellow onion, peeled chopped

• 1/4 cup light coconut milk

• 2 tbsp. Olive oil

• 4 tsp. vegetable bouillon

• 4 cups warm water

• Freshly ground pepper

• Sour cream

• Pecans, shelled, toasted and chopped

Directions

Preheat oven 375˚. Cut the butternut squash into 4 large pieces. Cut the spaghetti and pumpkin squash in half. Place all the pieces on a baking sheet and bake for 35-40 minutes or until you can insert a fork easily. Remove from oven and let cool enough to touch. Once cool, remove the seeds and skin from all three types of squash and then cut them into 1 inch cubes.

Dilute 4 tablespoons vegetable bouillon in 4 cups water, set aside.

Heat 2 tablespoons olive oil in a large sauté pan. Add the chopped onion and let cook slowly until they just begin to brown. Add 1/4 cup light coconut milk and let cook until the liquid is absorbed. Add the cubes of squash and cook for about 3 minutes, stirring occasionally to keep the pieces on the bottom from burning. Add enough of the bouillon stock to just cover the squash, and a generous amount of freshly ground pepper, then place a lid on the pan and let cook down, about 10 minutes or until the squash is very soft to the touch.

Place the whole mixture in a blender or food processor and pulse until completely smooth (depending on size of appliance, batches may be required). Once blended, transfer to a serving dish or individual bowls. Garnish with a dollop of sour cream and toasted pecans. Enjoy!