Winter Squash Soup

A perennial winter favorite for all the dragons.

Ingredients

• 12 oz coconut milk
• 4 cups of broth
• 2 1/4 lbs of butternut squash
• 1 medium onion
• 2 tbsp of butter or oil
• 1 tsp of coriander
• Salt & pepper to taste

Preparation

1. Peel and chop the squash and onions into 1/4″ dice.
2. Heat oil in a 3-quart pot over medium-low heat. Add spices and onions. Saute until onions are translucent.
3. Add squash cubes, broth, and coconut milk. Mox well, bring to a boil and simmer until squash is tender (about 20 minutes).
4. Blend smooth with a stick blender. Top with almost anything and enjoy!

Notes

Adapted heavily from this (also very delicious but complimicated and fancy) recipe.