Coconut Butternut Squash Soup

Buying the carrots and butternut squash already cut up saves times with this recipe. 

•  1 tsp Coconut oil
• 2 cups diced onions
• 3 cups diced carrots or precut carrots
• 1 Tablespoon minced ginger
• 1 teaspoon minced garlic
• 1 Tablespoon ground coriander
• 1 Tablespoon ground cumin
• a bit of cayenne pepper
• 8 cups butternut squash or precut butternut squash
• 3 cups chicken or vegetable broth

Heat oil in large soup pot.   Add the onion, carrot and cook stirring frequently for about 10 minutes

Add ginger, garlic, coriander, cumin, an cayenne.  Cook stirring constantly for 1 minute.  Add squash and broth to the pot and bring to a boil.  Then reduce the heat to low and simmer uncovered about 40 minutes

Puree soup with immersion blender or in the blender.

Phase 2.  Add one can Cream of Coconut to soup after the squash has cooked.  Then heat for 4 to 5 minutes to warm the cream of coconut. 

Phase 3.  Add one can Cream of Coconut and 1 cup diced chicken or shrimp to soup after the squash has cooked.  Then heat for 4 to 5 minutes to warm the cream of coconut and chicken and shrimp.  Top with shredded coconut.