Acorn Squash & Basil Soup

• 1 acorn squash
• 2 garlic cloves
• 1/2 tbsp butter, or vegan butter
• 2/3 cup hot water
• 1/3 cup heavy cream, or coconut milk
• 1/2 chicken bouillon, or vegetable bouillon
• 2 tsp dry basil
• 1/2 tsp cayenne pepper, or to taste

1. Peel and chop acorn Squash into small cubes.
2. Peel and using your knife flatten garlic cloves
3. Boil squash and garlic cloves for 5-10 minutes, until fork tender.
4. Using a strainer, remove squash and garlic from boiling water and pour into a high power blender.
5. To the squash and garlic, add in the water, cream, butter, and below seasonings.
6. Blend together until sooth in texture.
7. Pour back into the same pot that you boiled your Squash in, and let it simmer on medium-low heat for 3 minutes.
8. Then serve!
9. !

acorn, garlic, butter, water, heavy cream, chicken bouillon, basil, cayenne pepper

Taken from cookpad.com/us/recipes/346861-acorn-squash-basil-soup (may not work)