2 Tbsp olive oil
¾ C Shallots, sliced
3 Tbsp fresh ginger, sliced
6 cloves garlic, halved
2 Tsp sea salt
3 medium sized butternut squash, peeled, cubed
1 – 32oz Chicken broth
¾ C Coconut Milk
Juice from 1 lime
½ C fresh, chopped cilantro


  1. Heat oil in large stock pot over medium heat.
  2. Add shallots and garlic. Cook until softened,     2-3 minutes.
  3. Add ginger and cook until fragrant.
  4. Add squash, salt and broth and bring to a boil     over high heat.
  5. Reduce heat and simmer covered until squash is softened. About 25 minutes.
  6. Working in batches, puree the soup until creamy.
  7. Mix in coconut milk and lime,
  8. Top with fresh chopped cilantro