Butternut Squash Coconut Soup

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   Melt butter in a large pot or pan. Add butternut squash, leeks, and celery. Saute over medium high heat for about 15 minutes, until squash just starts to get tender. Add herbs, then the turkey broth and coconut milk. Fill the coconut milk can with water and add that to the pan. Bring to a boil, then reduce heat to medium low, cover, and simmer for about 30 minutes, stirring occasionally. When squash is fork-tender, turn off heat and puree the soup (in batches in a stand blender or in the pot with a hand blender). Salt to taste, and enjoy! (In my opinion, this soup is best served fresh).

* Per serving · 4 servings · Values may vary.

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