Peel and seed butternut squash. Chop into small cubes and toss in avocado oil on a large baking tray. Bake for 35 mins, remove from oven, and set aside to cool for a few mins
Pour coconut milk, sea salt and pepper into a blender. Add cooked butternut squash and blend well. Scrape down the sides and continue blending until smooth and creamy
Season with sea salt and freshly ground black pepper to taste. Enjoy!
