Butternut Squash SoupIngredients4th & Heart spray ghee2 shallots, chopped½ teaspoon sea salt1 (3-pound) butternut squash3 garlic cloves1 cup vegetable broth1 cup coconut milkFreshly ground black pepper to tasteGreek yogurt1 tablespoon chopped fresh parsleyChopped almondsInstructionsPreheat the oven to 400 degrees F. Halve and clean the squash , place on a foil- lined baking sheet and coat with 4th & Heart ghee spray. Add onion, salt, pepper, and garlic to the squash. Bake the squash until it begins to soften, about 20 to 25 minutes.Let cool slightly, and scoop the the squash out of the rind and add to a blender. Add , shallots, garlic, vegetable broth, and coconut into athe blender; blend untilsmooth. Season to taste and serve with parsley, almonds, and Greek yogurt.