Roasted Butternut Squash And Ginger Soup

Ingredients

• 2 lb butternut squash
• 4 cup vegetable broth
• 1 count yellow onion
• 2 tbsp ginger
• 2 tbsp olive oil
• 1 can coconut milk (canned)
• 1 tsp salt
• 1 pinch black pepper

Instructions

1. 1

   Peel and cube the butternut squash, then chop the onion.

2. 2

   Heat olive oil in a pot and sauté onion and grated ginger until soft.

3. 3

   Add squash and vegetable broth, simmering until the squash is tender.

4. 4

   Transfer the mixture to a blender and process until completely smooth.

5. 5

   Return to the pot, stir in the coconut milk, and season with salt and pepper.