Guess what?!? It’s finally soup season!!! Here’s my favorite fall soup recipe! Squash Soup! My secret ingredient? Dairy milk. Real milk gives a rich creaminess, and 13 essential nutrients, including high quality protein, that fits perfectly into my keto diet. You just can’t get this creaminess with alternatives. @gonnaneedmilk #gonnaneedmilk #ad Here’s how to make it! Ingredient List: · 2 Medium Butternut Squash · 2 Shallots, Roughly Chopped · 3 Cloves Garlic, Smashed · 2 Tablespoons Olive Oil · 1 1/4 Cup 2% Milk · 1/4 Teaspoon Cayenne Pepper · Toasted Walnuts · Salt to Taste · Portuguese Paprika Instructions: 1. Cut the squash into wedges. Scoop out the seeds, cut off the rind, and dice into 1-inch cubes. 2. Add the squash, shallots, and garlic to a baking pan. Sprinkle with a salt and olive oil. 3. Roast in the oven at 425 for 20 minutes. 4. Transfer roasted squash, shallots and garlic into a cooking pot, add milk and cayenne pepper, and emulsion blend. Blend for 3-5 minutes or until the mixture is very smooth. Season generously with salt. 5. Serve soup in mugs. Top each serving with toasted walnuts, and garnish with Portuguese paprika. 6. Add salt, pepper OR nutmeg to taste. 7. Enjoy!