Butternut Squash & Coconut Soup

Ingredients

Original recipe makes 10

	1 largeOnion; chopped
	3 clovesGarlic; minced
	Butter; enough for sauteing
	2 Butternut Squash; baked & cooled (See below for baking instructions)
	4 cupsChicken Stock
	3 cupsCoconut milk
	Salt and pepper to taste

Calories Per Serving: 341
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Butternut Squash & Coconut Soup 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.

Food Glossary

Learn more about the ingredients in this recipe: Onion Garlic Butter Butternut Squash Chicken Stock Coconut milk Salt and pepper to taste

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Butternut Squash & Coconut Soup Reviews

	Jenn1p0m Great soup! I added a spice bag that had 10 whole cardamom seeds and 3 cinnamon sticks. After that I give it 5 stars. 6 months, 1 days, 20 hours, 59 minutes ago
	Bettygrace This soup is delicious! I added a little coriander which worked really well. 11 months, 3 weeks, 6 days, 13 hours, 23 minutes ago
	Soques This is the best pumpkin soup I have ever eaten or made. Once I figured out that pumpkin was the same as squash by USA naming. 1 years, 7 months, 1 weeks, 5 days, 9 hours, 46 minutes ago
	Karrie63 [I posted this recipe.] 3 years, 6 months, 3 weeks, 2 days, 4 hours, 53 minutes ago