Butternut Squash Soup

With the fall season comes a blast of new flavours that are readily available from your local grocery store.  Pumpkins, squash, and other root vegetables are a plenty this time of year in Canada.

To welcome the new season, I decided to make a simple squash soup.  The ingredients are simple (shown below).  Instead of heavy cream, I chose to use coconut milk to accomodate my wife who is lactose intolerant.

Ingredients:  coconut milk, squash, cinnamon, thyme, ginger, brown sugar, bay leaves

Once all the ingredients are cooks, the soup is pureed in a blender to give it the smooth, creamy texture.   Serve it as an appetizer or as a main meal with a side of bread or crackers.

Ready to serve butternut squash soup