INGREDIENTS
•
16 oz(1/2 small)butternut squash, halved, seeds removed
•
16 oz(1/2)buttercup or kobacha squash, halved, seeds removed but not peeled
•
2 large shallot, quartered
•
2 cup chicken or vegetable broth (or 1-1/2 tbsp Better Bouillon w/water)
•
3/4 cup light coconut milk
•
pinch nutmeg
•
optional garnish: drizzle coconut milk, chives, pepitas