Heres what you need:
- 3 roasted red peppers (I make them myself - cut and core the pepper, broil on a baking sheet for 10 mins, place in a brown paper bag for 5 min and then peel away the skins - voila!)
- ½ a butternut squash, skinned and diced into 1 inch cubes
- small white onion
- 2-3 large cloves of garlic
- organic or MSG-free chicken or vegetable stock 
- ¼ tsp cumin
- ¼ tsp cinnamon
- 1 tsp (5 ml) olive oil
- salt and pepper to taste
- unsweetened plain coconut milk

     Whether or not you're new to the coconut oil craze, or you've been soaking your skin with it for years, there is no doubt you've made the right choice by hopping onboard. Despite the fact that this natural, drupe-based oil received unwarranted flak for a number of years for being a saturated fat, the jury is out... and we were wrong. And although it lacks a few extra double bonds, this oil has many - if not more - health benefits than a number of the other unsaturated vegetable oils that sit in most pantries today. But the best part… theres evidence to prove it. 
     
     So without further ado, heres why…