Nov 25 Lunch: Butternut squash and coconut milk soup

In a pan pour 2/3 of a can of coconut milk, add the same quantity of water, and then add your butternut squash cut and peeled, let cook until the butternut squash is very tender, then blend together to obtain a delicious butternut squash soup.

Clearly the amount of coconut milk and water used might vary depending on the quantity of butternut squash available. I would nevertheless advice to add the same quantity of water than you have added of coconut milk to ensure the taste of the latter does not become predominant in the soup.