Butternut Squash Soup

Yes, another soup recipe! The snow is coming down yet again today and it reminded me that I loved the soup I made last night! Kyle and Zach liked it, Chloe thought it was okay, and Ben wouldn't even try it. However, these are MY favorite recipes. So here goes

2 medium butternut squash
2 cups low sodium chicken broth
1 13-14 oz can of coconut milk
1 tsp ground ginger
1 tsp sea salt
2 tbsp fresh chopped cilantro

Cut squash in half and scoop out seeds. Place in a shallow baking dish that has 1/4 inch of water in it. Bake at 350 degrees until soft. ( one of my squash took only 25 minutes and the other took 50. So, keep checking the squash to see if it is soft. With the one that was taking longer I turned the center part into the water half way through to keep it from drying out)

Allow squash to cool so you don't burn your hands.

Scoop out one of the squashes into a blender and add the chicken broth and puree. Pour that mixture into a pot.

Scoop out the remaining squash into the blender and add the coconut milk and puree. Add this mixture to the pot.

Add the ginger, sea salt and cilantro to the pot, mix well, heat and serve.