Directions

1

Peel, seed and dice butternut squash. Set aside.

2

In a large saucepan, heat vegetable oil over medium-high heat.

3

Add onion and sauté for 3 to 5 minutes.

4

Add squash and vegetable stock. Bring to a boil, cover and reduce heat. Simmer until squash is tender, about 30 minutes.

5

Using a blender or immersion blender, purée soup until smooth.

6

Stir in coconut milk. Season with salt and pepper to taste.

7

Store in an airtight container in the refrigerator for up to 5 days.