- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 4 cups vegetable broth
- Salt and pepper to taste
- 1 level scoop of ENOF
- In a pot, sauté the onion until translucent.
- Add the butternut squash, ENOF and vegetable broth.
- Cook until the squash is tender.
- Blend the mixture until smooth.
- Season with salt and pepper.