Butternut Squash Soup РSt. Sup̩ry Estate Vineyards & Winery

Ingredients

• 2 tablespoons coconut oil (or regular olive oil)
• 2 medium butternut squashes, cut in half, seeds removed
• 2 large yellow onions, chopped
• 4 cloves garlic, sliced
• 2 inches fresh ginger, peeled and chopped
• Juice of 1 lemon
• Juice of 1 orange
• 4 tablespoons brown sugar
• 1 tablespoon cinnamon
• 2 tablespoons garam masala or curry powder
• 1 14 oz. can coconut milk
• 2 cups low sodium/no sodium vegetable broth
• Salt and pepper to taste