Butternut Squash & Coconut Soup

• 2 Tablespoons coconut oil
• 2 Pounds butternut squash, peeled seeded, and cubed small
• 1 Cup BLENDABELLA Thai
• 4 Cups vegetable broth
• ½ Cup full-fat coconut milk
• To taste Fresh cilantro leaves

Instructions

1. Heat oil in a large dutch oven or heavy-bottomed pot over medium heat.
2. Add the squash and BLENDABELLA Thai to the pot and stir to combine. Cook, stirring occasionally, 8-10 minutes.
3. Add the broth and bring to a boil, then reduce the heat and simmer until the squash is soft, 15-20 minutes.
4. Remove from the heat and allow to cool slightly.
5. Working in batches, puree in a blender until smooth.
6. Return the pureed soup to the pot and stir in 1/4 cup coconut milk.
7. Ladle soup into individual bowls and drizzle with additional coconut milk.
8. Top with chopped fresh cilantro if desired.