It’s from this recipe: Spicy Vegan Butternut Squash by Center Stage Wellness. I did not use frozen squash, I roasted it–plain, right before preparing soup. I used 1/2 can of coconut milk and it’s just enough without being too rich. Use ample ginger and it will warm you right up! One thing I like this recipe is that’s it’s not sweet. I recently bought butternut squash soup in a box when I was sick and didn’t feel like cooking and it had cane sugar, lending a soup not savory enough.