Coconut infused squash-ginger bisque

Serves 6

3 lbs. butternut squash, peeled, roughly chopped
1 onion, roughly chopped
3 tbs. ginger, peeled
2 tbs. honey
4 cups of chicken or beef broth
1 can of coconut milk
2 tbs. toasted coconut
1 tbs. cilantro, minced
Salt
Pepper

In a large stockpot, sauté carrots, squash, and ginger for 10 minutes. Season with salt and pepper. Then add chicken or beef broth and coconut milk. Simmer for 30 minutes or until squash is fully cooked.

After the soup has simmered, start blending the soup in batches carefully. Depending on your preference you can thin the soup out with some chicken stock. Check for seasoning and garnish with toasted coconut and cilantro.