This Butternut Squash Soup with Coconut Milk is dairy free. I like the flavor and taste better with the coconut milk over using dairy
1 1/2 – 3 lb Butternut Squash
1 can coconut milk
2 cups vegetable broth
1 TBSP fresh grated ginger
1 TBSP lime juice
1 tsp celtic sea salt
1 tsp curry powder
Cook Squash whole in oven at 400 degrees for 1 hour ahead of time. Peel it and remove seeds. Throw everything in blender and blend until smooth. Put in pot and simmer for 10-15 min. I added 2 handfuls spinach in for the last couple minutes and topped with fresh cilantro.
