Butternut squash soup with coconut milk

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.

Print Friendly