For this butternut squash soup recipe, you need to toss the squash occasionally while it’s roasting so it doesn’t burn or stick, and to encourage as much caramelization as possible. Ingredients SERVINGS: 4–6 ¼cup unsweetened coconut flakes ¼cup pumpkin seeds (pepitas) 1large butternut squash (about 3 pounds), peeled, halved lengthwise, cut into […]