1 (2 to 3 pound) butternut squash, peeled and seeded
4 tablespoons olive oil
1 medium onion, chopped
6 cups vegetable stock
1/2 cup coconut milk
Nutmeg
Rosemary
Salt and freshly ground black pepper
Cut squash into 1-inch chunks in large pot heat olive oil.
Add onion and cook until translucent, about 8 minutes.
Add squash and stock,bring to a simmer and cook until squash is tender,about 15 to 20 minutes.
If you have a hand blender, blend all ingredients directly in pot. If you don’t have one, you can remove squash chunks with slotted spoon and place in a blender and puree and then return blended squash to pot.
Stir and season with nutmeg, rosemary, salt, and pepper.
Add coconut milk for creaminess. Serve!
