Ingredients:
1 butternut squash
1 tbsp butter, melted
1 tsp coconut or olive oil
1 medium onion, chopped
2 cups hot water
2 tsp organic chicken bouillon paste
salt and pepper to taste
1 can coconut milk
Directions:
Cut butternut squash in half lengthwise. Scoop out the seeds and either set aside to roast or discard. Brush cut side of squash with melted butter. Place cut side down on a large baking sheet. Add a small amount of water to the pan. Roast in 400 degree oven for 45-55 minutes. When finished cooking, allow squash to come to room temperature. Scoop out the flesh and discard the peel/skin.
In a medium sized sauce pan, heat oil and sautee onions. Add cooked squash. Mix hot water with bouillon paste and add to the pan. In small batches, pour mixture into a blender and blend until smooth. Return to pan. Add salt and pepper to taste. Add coconut milk and stir. Heat gently for 5 minutes and serve.
1 butternut squash
1 tbsp butter, melted
1 tsp coconut or olive oil
1 medium onion, chopped
2 cups hot water
2 tsp organic chicken bouillon paste
salt and pepper to taste
1 can coconut milk
Directions:
Cut butternut squash in half lengthwise. Scoop out the seeds and either set aside to roast or discard. Brush cut side of squash with melted butter. Place cut side down on a large baking sheet. Add a small amount of water to the pan. Roast in 400 degree oven for 45-55 minutes. When finished cooking, allow squash to come to room temperature. Scoop out the flesh and discard the peel/skin.
In a medium sized sauce pan, heat oil and sautee onions. Add cooked squash. Mix hot water with bouillon paste and add to the pan. In small batches, pour mixture into a blender and blend until smooth. Return to pan. Add salt and pepper to taste. Add coconut milk and stir. Heat gently for 5 minutes and serve.
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