Update my dinner status, I'm making this tonight.
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Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. In a medium-sized soup pot, saute onion in butter
2. Add garlic and stir
3. Add squash and stir
4. Pour in chicken stock and mix well
5. Simmer for 20 minutes
6. Pour in coconut milk and stir well
7. In batches, blend until smooth in Cuisinart or blender. (You can also use an immersion blender.)
8. Season with salt and black pepper to taste
Instruction for Baking Squash:
Pierce the squash skin all over with a fork, place in a glass baking dish with a couple inches of water, and bake at 400* for approximately 45 minutes, or until inside is tender. The water will catch any syrupy drippings from the squash. When done, scoop out the fleshy inside, and discard seeds and skin.
