Servings: 12 cups

4c cooked butternut squash or 2 cans plain pumpkin 4c cooked butternut squash or 2 cans plain pumpkin
8c chicken or vegetable stock 8c chicken or vegetable stock
1 can coconut milk 1 can coconut milk
.5-1 tsp salt (to taste) .5-1 tsp salt (to taste)
1 Tbl minced ginger 1 Tbl minced ginger
Optional: subheading: Optional:
2 c chopped cauliflower 2 c chopped cauliflower
2 small white potatoes, peeled 2 small white potatoes, peeled
2 c chopped zucchini 2 c chopped zucchini
1 Tbl curry powder 1 Tbl curry powder
Cumin, garlic powder, cilantro to taste Cumin, garlic powder, cilantro to taste

Place everything except the coconut milk into a large pot and bring to a boil.
Simmer for 20 to 30 minutes until vegetables are tender.
Puree with a stick blender, or leave vegetables whole.
Add coconut milk and serve.

Freezes well.  Freezes well.