The Not So Skinny Cook

Thai Inspired Butternut Squash Soup

Serves 4

Ingredients

• 4-5 cups Butternut squash (1-2 squashes), cubed (I usually use I container of pre-cut squash form whole foods)
• 1 can coconut milk
• 1 can light coconut milk
• 1 lemongrass stalk, halved
• salt and pepper
• scallops (optional)

Directions

1. Add squash, both coconut milks, lemon grass, salt and pepper to your crock pot. Cook on low 8-10 hours.
2. Let cool for 10-15 minutes. Remove the lemongrass stalk and the using an immersion blender blend until creamy. (Or cream in batches in a regular blender.)
3. Sear scallops in butter or olive oil on high heat. (Optional)
4. Serve in a bowl with scallops on top.