Dr. Mark Hyman shared this warm and comforting soup by his friend  Amie Valpone of The Healthy Apple. It’s nourishing, delicious, and creamy without any dairy.

Ready in: 1 hour

Serves: 2- 4

Ingredients:

1 large butternut squash, sliced in half lengthwise and seeds discarded

1 tablespoon extra-virgin olive oil

Sea salt and freshly ground pepper, to taste

2 ¾ cups unsweetened almond milk (or any other dairy-free milk alternative), plus more if needed

Large pinch of ground cinnamon

Instructions:

Step 1: Preheat the oven to 400°F. Prepare a large rimmed baking sheet with parchment paper.

Step 2: Place the butternut squash onto the prepared baking sheet facing up. Drizzle with the oil and sprinkle with salt and pepper.

Step 3: Roast in the oven for 50 minutes or until the squash is tender. Set the squash aside to cool for 5-10 minutes.

Step 4: Then, use a large spoon to scoop out the squash flesh and place it into a food processor. Add the almond milk, sea salt and pepper to ta...