Thai Butternut Squash Soup

Makes 6-8 1 cup servings


4 cups butternut squash, medium dice

1 sweet onion, medium dice

1 piece lemongrass, bruised and minced

2 tablespoons ginger, chopped fine

2 cups shredded coconut (unsweetened)

1 (13.5-ounce) can coconut milk

Salt and pepper

1 lime, zested and juiced


Place all ingredients into a 12 cup saucepan over medium heat, except for the lime. Cook until tender. Add the lime juice and zest, then puree in blender or with an immersion blender.