Butternut Squash Coconut Soup

1 onion

2 cups of butternut squash (roasted in 350F oven for 2 hours or until soft with salt and extra virgin olive oil, freeze the extras to make this soup later)

1 can of Trader Joe’s coconut milk

Salt

Black pepper

Cumin

Oregano

2 tablespoons of extra virgin olive oil

4 cups of cold water

Saute the onions in olive oil. Add the spices. Add everything else. Cook in medium heat until it all boils. Use your hand blender to smooth. 

Enjoy!