Step 1

Cut top and bottom off the butternut squash and use knife to carefully cut remaining skin off.

Step 2

Cut in half and scoop out seeds.

Step 3

Chop squash into small cubes and dice onion.

Step 4

In a large stock pot, melt the butter and add the diced onion.

Step 5

Saute 3 minutes until starting to soften and add squash.

Step 6

Saute an additional 5 minutes until squash starts to brown.

Step 7

Add coconut milk, broth, and spices and bring to a simmer.

Step 8

Simmer about 20 minutes until soft.

Step 9

Use a blender or hand blender to puree until smooth.

Step 10

Serve warm or make ahead to reheat for a fast meal addition.