Irish butternut squash soup

Melt the butter. Add the onions and cook until softened. Add the squash, stock, potatoes, cumin and bring it to boil. Reduce the heat and simmer for 30 minutes, until the potatoes and the squash are soft. Process until smooth. Add the coconut milk. Season with salt and pepper. Do not boil. Garnish with chives.

Great

% Daily Values based on a 2,000 calorie diet