One butternut squash- or a package of cut up squash
One can of lite coconut milk
One carton of veggie broth-or broth of your choice
2 Tbl. of butter
One yellow onion
Garlic- 2-3 cloves
Salt and Pepper
Cut up butternut squash , garlic and onion. Put in a 9X13 pan along with onion and garlic. Roast at 425 for 40 minutes. Put half into a blender with a can of coconut milk- blend. Pour into a big soup pot(dutch oven). Put the other half in with half the carton of veggie broth and blend. Put into soup pot and stir. If you want it thinner, add the rest of the broth. Heat and enjoy!