Winter Squash In Coconut Milk (Fusion Soup) - cooking recipe

Ingredients

1 1/2 lbs winter squash, like butternut, peeled, seeded and cut into big chunks (or sweet potatoes)
2 tablespoons butter (optional)
2 (3 cup) cans coconut milk
1/2 cup brown sugar (or to taste)
1 pinch salt
1/2 teaspoon vanilla extract

Preparation

In a saucepan, combine squash, butter, coconut milk, sugar and salt and bring to a slow boil.
Cook, stirring, until squash is very tender, 15 to 20 minutes.
Cool to room temperature or refrigerate.
Just before serving, stir in vanilla.
Puree mixture in a blender or leave it chunky; serve cold or at room temperature.