Curried Butternut squash and Coconut Milk Soup

Ingredients

• 2 medium sized butternut squash (about 3 pounds)
• 2 Tablespoons olive oil (or coconut oil)
• 2 onions, finely diced
• 3 garlic cloves, minced
• 1 Tablespoon minced ginger (fresh is better than the powder)
• 1 Tablespoon curry powder or paste
• 4 cups chicken broth (water can be used as well.  Make sure you don't use "reduced sodium" because you end up adding the salt back in anyway.  And becareful of the ingredients!)
• 1 teaspoons salt
• 1 can can unsweetened coconut milk (14 oz)
• 2 Tablespoons lemon juice (optional)

Instructions

1. Preheat oven at 375 degrees.  Slice the squash in half and remove seeds.  Line a baking sheet with aluminum foil (easier to clean) and bake the squash for approximetely 45 minutes or until tender.
2. After the squash is cooked, put aside to cool.  While the squash is cooling, warm oil in a large pot.  Stir in onions, garlic, gingerroot and cook 5 minutes. Sprinkle on curry powder and cook 1 minute, tossing continuously.
3. Pour in the chicken stock and bring to a boil.
4. Mix in the squash and salt and bring to a boil again.
5. Pour in coconut milk and simmer 5 minutes. Stir in lemon juice.
6. Serve and Enjoy!