• 1 butternut squash - seeds removed and cut into 1“ pieces with skin on
• 1 onion - coarsely chopped
• 2 cloves garlic
• 1 can coconut milk
• 2 Tbsp honey
• 2 Tbsp curry powder
• 1 tsp salt or to taste
• fresh cilantro - finely chopped (optional)

1. Put cut squash in pot with onion and garlic. Cover bottom with water, bring to boil, simmer for 15 min or until tender with top on.
2. Thoroughly blend with hand or stationary blender. Add the remaining ingredients and blend again.
3. Alternative: cook with minimal water, do not add coconut milk, serve as vegetable side dish

Serves: 4      Total cook time: 20 min.
Source: Michelle - Waldorf vegetable soups