Butternut Squash Soup


Two butternut squashes
One regular baking potato
One onion
Whatever spices you like -- I just used salt and pepper but my sister usually does Tony Chachere's and salt and pepper because she likes spicy food.
Optional: one can of coconut milk for a thai flavor, crumbled bacon, sauteed shrimp or crab meat for a fancier, more complete meal.


Peel the butternut squash.  After you've peeled it, spoon out the seeds and chop the squash.  Chop remaining ingredients and add all ingredients to a stock pot.

Boil in chicken broth (and can of coconut milk if desired).

Puree with immersion blender or in a food processor. Serve hot or cold. Serve as an entree or as an appetizer.