Per usual for a weeknight, last night I opened the fridge to decide what to make for dinner. There was pre-cut butternut squash and coconut milk – and it finally started snowing – so soup it is! Never having attempted butternut squash soup, I do have a grasp on basic soup making components (sautéed veggie base, broth, et al) and decided to give it a go. Well, it turned out just wonderful! Though I’ll probably use less garlic (what?!?!) next time because today at lunch I’m finding the garlic had time to fully develop and overtake the other flavors.

Makes 4-6 servings. Sodium count: 79 mg per 2-cup serving.

• 2 T unsalted butter, separated into two 1-tablespoon portions (or go with coconut oil for all you paleo peeps)
• 1-2 shallots, chopped
• Fresh cracked pepper, about 1/2 tsp
• 1-2 cloves garlic, chopped (for real, don’t overdo it like I did)
• 1 butternut squash, peeled, seeds and pulp removed, and cut into 1-inch chunks (or a 2 lb package pre-cut)
• 1/2 C white wine
• 2 C unsalted beef stock (or whatever stock/broth you have lying around)
• 1 1/3 C coconut milk (I used one container of So Delicious Lite Culinary Coconut Milk)

1. In a medium (at least 4 qt) pot, melt 1 T butter over medium and add shallots. Sauté until translucent, then add garlic and cook a couple minutes more. Add cracked pepper while you sauté.
2. Add 2nd tablespoon of butter, stir in squash and allow to cook a few minutes more. When bottom of pot begins to brown, add wine to deglaze and scrape the brown bits into mixture.
3. Allow wine to reduce a minute or two, then add stock and bring to a boil.
4. Reduce to a simmer, forget that you’re making soup and go watch an episode of Dr. Who.
5. Come back and blend all ingredients until smooth – either in the pot with an immersion blender (best soup tool ever!) or dump into a regular blender.
6. Add coconut milk and cook until heated through.

Enjoy! And let me know what you think once you’ve tried it out.