Butternut Squash Chicken Stock Coconut Oil Coconut Milk Ginger Turmeric
Peel & chop the ginger & turmeric. Sauté until softened, about 3 minutes. Add the chicken broth and bring to a boil.
Add the cooked butternut squash. Stir in the can of coconut milk. Season with salt and pepper. Use an immersion blender to blend to a smooth puree.
Taste and adjust seasonings as needed. Serve topped with yogurt and fresh cilantro, if desired.