BUTTERNUT SQUASH SOUP
4 cups diced butternut squash
1 can light coconut milk (canned)
2 teaspoons grated ginger
1 tsp sea salt
1 Tbsp brown sugar
Steam butternut squash until fork tender. Add butternut squash to a large pot.
Add coconut milk, and remaining ingredients.
Use an hand-stick blender and puree until smooth and creamy. If you don't have a hand-stick blender, puree soup in small batches.
Per 1 cup serving: Calories 100, Total Fat 5g, Saturated Fat 4g, Carbohydrates 15g, Fiber 2g, Protein 1g, Sodium 400mg, Cholesterol 0mg