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Butternut Squash Soup

Ingredients

  • 2 Tbs Butter
  • 1 Onion chopped
  • 2 tsp Ginger grated
  • 1 tsp Chili Powder
  • 1 Butternut Squash
  • 1 can Chicken Broth
  • 1 can Evaporated Milk
  • ½ C Coconut Milk

Instructions

  • Cut Squash in half and lay open side down on cookie sheet, then bake at 350°F for 90 min.
  • Melt Butter in pot and stir in Onion, Ginger and Chili Powder. Cook till onions are soft.
  • Remove Squash from peel and add with Broth to pot. Simmer for 30 min.
  • Stir in Evaporated Milk and Coconut Milk. Add Salt and Pepper to taste.
  • Cook for 5 - 10 min, than puree.
  • Serve. Top with Sour Cream and Thyme.