1large butternut squash, peeled, seeded and chopped into large chunks, about 5 cups
1tablespoongrated fresh ginger
one can lite coconut milk, found in Asian section of grocery
4cupsvegetable broth or chicken broth
1teaspoonchili powder
salt and pepper
Instructions
Place the onions in oil in a large stockpot on stove. Cook on medium high heat until onions are soft, about 5 minutes. Season well with salt and pepper.
Place the squash into the pan along with the ginger. Continue to cook for another 5 minutes, stirring as needed.
Add all of the liquid. Add the chili powder and bring to a boil. Simmer until squash is soft, about 30 minutes. Using an immersion blender, blend until smooth, or place into a blender in batches, blend until smooth. Add more salt and pepper to taste.