1 Whole medium butternut squash - peeled, seeded and cubed
1 Onion - quartered
2 Stalks celery - chopped
2 Medium carrots - chopped
3 Cups chicken or vegetable broth
1 Can coconut milk
4 Tbsp Hazel & Ash Singapore hot sauce
Salt and pepper to taste
Step 1 Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
* Step 2 Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.