Spiced Acorn Squash Soup

Ingredients: 

3 cups water
1 cup milk
2 tbs fresh parsley
1 tsp tumeric
1 tsp epice (look under dips/spreads)
1/8 tsp allspice
1/8 tsp cinamon
2 tbs raw honey
2 heaping tbs of coconut cream
1/8 tsp thyme
salt to taste

Directions:

Cut acorn squash in fourths and bake in oven for 30 minutes on 400 degrees or until cooked. Let cool and remove seeds and peel of skin. Run in blender with water until smooth. Pour into a medium pot and place on stove top on medium heat. Add milk and spices. Let simmer for 10 minutes on low heat. Add raw honey, coconut cream and salt to taste. Stir and let simmer for another 10 minutes. Remove from stove and enjoy!!!