Pumpkin soup from a previous post always give my kids a thrill, making it worth preparing at least once a year. But most weeks, I only have time to throw together a butternut squash soup that is just as yummy. I start with a whole butternut squash, which is the least unwieldy members of the squash family, if you ask me. I chop off the ends, peel it with a peeler and scoop out the insides with a spoon. With only a few more minutes of prep time and 40 minutes simmer time, the soup is ready.

1 butternut squash, peeled and roughly chopped
1 can coconut milk
8oz. soy milk
32 oz. water or stock
T salt
t cinnamon
t ginger
1/4 cup cashews (optional)
freshly ground pepper to taste

Simmer all the ingredients for 40 minutes, until the squash can be easily pierced with a fork. Blend it with an immersion blender and serve (If you’re using the cashews, blend the soup in the blender).

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