1 tablespoon unsalted butter
1 small onion, diced
2 tablespoons peeled and chopped ginger
2 garlic cloves
8 cups roughly cut peeled and seeded butternut squash
4 cups chicken stock, or as needed
1 cup coconut milk
Salt and pepper
In a large saucepan, melt butter over medium heat. Add onion, ginger and garlic and cook until onion is translucent, about 5 minutes. Add squash and chicken stock. Vegetables should be covered by an inch of liquid, so use more or less stock as needed. Simmer 20 minutes or until squash is tender. Add coconut milk and bring to a boil. Remove from heat. Using an immersion blender, puree soup. Taste for seasoning. If too thick, add additional chicken stock. Makes: 8 cups
Per half cup: 80 calories (percent of calories from fat, 47), 1 gram protein, 10 grams carbohydrates, 2 grams fiber, 4 grams fat (4 grams saturated), 2 milligrams cholesterol, 542 milligrams sodium.
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