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Amazing Butternut Squash Soup

What you need: 

2 giant butternut squash, quartered
2 (15 ounce) cans vegetable broth
1 (15 ounce) can lite coconut milk
1/2 cup water
1 small yellow onion, chopped
4-5 garlic cloves, finely chopped
1 tablespoon vegetable oil (I use olive oil)
2-3 tablespoons chili powder
1 tablespoon turmeric powder
salt and pepper, to taste

What you do: 

1. Preheat oven to 400 degrees F. Place squash face down in 2 baking pans, and let them bake until soft, approximately 30 minutes. After it's cooled, scrape everything out of the shells. You're left with a giant steaming pile of mashed cooked squash.
2. Put the squash in a food processor/ blender. Add vegetable broth, coconut milk, and water.
3. Saute onions and garlic together in olive oil. Dump blender mixture into a giant cooking pot, and add onion mixture.
4. While all the ingredients are cooking together and heating up, add the spices. Mix it up, and cook until uniformly heated.
Enjoy! We sure did.
Source of recipe: My housemates and I pulled a ton of massive butternut squash out of the garden, and made this incredibly tasty soup. There are 7 of us, and it's the only thing we ate all weekend.

Preparation Time: 
40 minutes, Cooking time: 10 minutes
Cooking Time: 
10 minutes


This was super yummy, poured it over some lentils from the night before.  It is a little too thin for my taste, so next time I'll use less vegetable broth and omit the water.  My 15 month old likes it too.

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