Butternut Squash Soup by the Silver Chic Chef Elysabeth Alfano

Ingredients

• 1 Medium Butternut Squash
• 10 large Baby Bella Mushrooms
• 1/2 Cup of Mushroom Broth or 2TBSP of olive oil for sauteing
• 2.5 ” of peeled ginger
• 1 large yellow onion
• 5 large cloves of garlic
• 2.5 cups of Coconut Cream (replace with Soy Milk to save on calories)
• 4-5 Tablespoons Maple Syrup (go with 4 if you like it less sweet)
• Unsweeted Coconut Chips
• 1/8 of a lime
• Salt to taste