1 tablespoon extra-virgin olive oil
1 onion, minced
1 clove garlic, minced
1 teaspoon ginger, minced
2 cups water
½ cup canned coconut milk
1 teaspoon salt
¼ teaspoon red pepper flakes
1 bay leaf
2 cups fresh or frozen cubed butternut squash
ASSEMBLE THE SOUP. Place a large pot over medium-high heat. Add oil followed by onion. Sauté for 3 minutes. Add garlic and ginger and sauté for 1 minute. Add 2 cups water, coconut milk, salt, red pepper flakes, bay leaf, and squash. Bring the pot to a boil. Cover, reduce heat, and simmer for 20 minutes or until squash is tender. Stir occasionally.
BLEND THE SOUP. Remove the bay leaf and place squash mixture in a blender. Note- Remove center piece of blender lid to allow steam to escape. Secure blender lid on blender. Place a clean towel over opening in blender lid to avoid splatters. Blend until smooth and serve
