Happened to have some cans of puréed butternut squash in the cupboard so made this. Where you add the fresh cubed squash, I just added one and a half cans of the puréed and let it simmer on low for 20 minutes stirring occasionally. I also cooked on low for 5 minutes after adding the coconut milk as the soup cooled to much to serve by then. This was delicious! Served with naan bread. Though as you can see, only one of us likes cilantro.
