VEGAN Butternut Squash Soup!

Ingredients

• 1 Large Butternut Squash
• 1 Onion
• 4 Cups Vegetable Broth
• Pepper
• Salt

Instructions

1. Scoop out all the seeds.
2. Place it on a tray. Rub vegetable oil on the inside of it and put a little bit of salt and pepper on top. 
3. Put it in the oven at 400° for about an hour and a half. 
4. In the meantime, cut up the onion and put them in a pot with some oil until it is soft. 
5. When you take the squash out, you're going to want to let it sit for about 30 minutes. 
6. Once cooled down, scoop it out of the peel and put in pot that has the onions to cook a little more.
7. Add in the vegetable broth and then use a hand blender to make it a creamy texture. 
8. Put some basil on top and serve!

Soft And Tasty Banana Bread

Recipe 

• 3 large overripe bananas, mashed 
• 1/2 cup of salted sugar, room temperature
• 1 cup of granulated sugar
• 2 large eggs
• 2/3 cup vanilla almond milk 
• 1 tsp of cinnamon extract
• 2 cups of all purpose flour
• 1 tbsp of baking powder
• 1/4 tsp of baking soda  

Instructions

1. Preheat oven at 350°
2. Mash the bananas either with a fork, mixer or kitchen aid. All works really well. Make sure there are no clumps.
3. In the same bowl, mix in the sugar, butter, and eggs until it is creamy.
4. Third, mix in all the dry ingredients until it is all blended together and there are no clumps.
5. After that, mix in the cinnamon extract and slowly add in the almond milk depending on how thick or thin you want your batter. 
6. Lastly before putting it in the oven, I drizzled a little bit of milk chocolate over the top just for a bit of color and a little bit more flavor.
7. Leave in the oven for 20-25 minutes so the middle is fully cooked.

It's completely your decision if you want to use a loaf pan or any other pan of your choice. I used a brownie pan for individuals. With  this recipe, I make 17 individual banana breads.