courtesy of Robin Allegra
- 1 lrg butternut squash
- 1 onion
- 3 -4 stalks of celery
- 16 oz can coconut milk (light or regular)
- 32 oz-vegetable broth
- Salt and pepper to taste
- Options-add chipotle chilies for pizzazz
- Garlic
For a smooth soup-pulse blend after cooking. Bake squash at 425 until
done. Sautee onion and celery in olive oil. In slow cooker-start broth,
add onions/celery, add squash-cook 30 min on medium heat.