Winter Squash In Coconut Milk (Fusion Soup)

1. 1

   In a saucepan, combine squash, butter, coconut milk, sugar and salt and bring to a slow boil.

2. 2

   Cook, stirring, until squash is very tender, 15 to 20 minutes.

3. 3

   Cool to room temperature or refrigerate.

4. 4

   Just before serving, stir in vanilla.

5. 5

   Puree mixture in a blender or leave it chunky; serve cold or at room temperature.

* Per serving · 4 servings · Values may vary.

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