Butternut Squash Soup

Peel, seed and dice the squash. Thinly slice the onion. Set aside.

Heat the vegetable oil in a saucepan over medium-high heat.

Add the onion and sauté for 3 to 5 minutes.

Add the squash and vegetable broth. Bring to a boil, cover, reduce the heat and simmer for 30 minutes, or until the squash is tender.

Purée with an immersion blender.

Stir in the coconut milk. Season with salt and pepper to taste, reheat and serve.