"(Makes approximately 8 cups)..."
INGREDIENTS
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2 regular sized butternut squashes – baked and removed from skin
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2 cups chicken broth (gluten free if needed, no sugar added)
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1 (14 ounce) can light coconut milk
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2 teaspoon dried cilantro
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1 teaspoon dried, ground ginger
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Salt to taste
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Fresh cilantro for garnish