1 medium to large butternut squash
2 tablespoons olive oil
1/3 cup chopped onion
2 cups vegetable or chickenless broth
1/3 cup light coconut milk
1 teaspoon grated fresh ginger
salt, to taste
pepper, to taste
1. Preheat oven to 375 degrees F. Cut squash in half, scoop out the seeds, and place face down in baking dish. Add a few tablespoons of water. Cook 1 to 1-1/2 hours, or until very mushy. (The mushier the squash, the smoother the soup! Overcook it!) Allow to cool, then peel.
2. Heat olive oil in large pot. Add onions and cook until soft. Add squash, broth, coconut milk, ginger, salt, and pepper; whisk together.
3. Ladle mixture into a blender (or use immersion blender), and blend until smooth.
Source of recipe: I changed my family's recipe to make it vegan