Roasted Squash & Coconut Soup

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Source: Emma Duran

I make this super-easy recipe to use up left-over roasted squash.

Ingredients
1 of the Roasted Squash recipe on this blog
1 can light coconut milk
2 c. chicken stock
1/4 c. chopped cilantro

Directions - one way
1. Place all of the ingredients minus the cilantro in a large pot.
2. Using a hand-blender, puree the soup until creamy.
3. Simmer over medium heat for about 15 minutes to allow the flavours to meld.
4. Add the chopped cilantro at the end.

Directions - another way
1. Place all of the ingredients minus the cilantro in a blender.
2. Puree until smooth.
3. Pour into a pot.
4. Simmer over medium heat for about 15 minutes to allow the flavours to meld.
5. Add the chopped cilantro at the end.