Heat oven to 400° F (200° C). Place butternut squash on a baking sheet and pierce the skin in several places with a fork. Bake for approximately 1 hour, or until skin begins to brown, blister and wrinkle.
Remove squash from oven and allow to cool. Peel off skin (skin should come off easily, if it doesn't bake it for a bit longer). Cut squash in half lengthwise; scoop out and discard core with seeds. Cut the remainder into 1/2 cubes.
Place squash and all other ingredients except coconut milk in a large pot. Bring to a boil then reduce to low heat, stirring often, until it breaks down into a soupy consistency.
Add coconut milk. Use food processor or stick blender to whip into a smooth, creamy consistency.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	9227.51 Kcal (38634 kJ)
Calories from fat	8645.65 Kcal
		% Daily Value*
Total Fat	960.63g	1478%
Sodium	638.69mg	27%
Potassium	10684.05mg	227%
Total Carbs	245.98g	82%
Sugars	120.67g	483%
Dietary Fiber	81.93g	328%
Protein	80.88g	162%
Vitamin C	125.6mg	209%
Vitamin A	0.2mg	8%
Iron	81.5mg	453%
Calcium	683.7mg	68%

Amount Per 100 g
Calories	222.22 Kcal (930 kJ)
Calories from fat	208.2 Kcal
		% Daily Value*
Total Fat	23.13g	1478%
Sodium	15.38mg	27%
Potassium	257.29mg	227%
Total Carbs	5.92g	82%
Sugars	2.91g	483%
Dietary Fiber	1.97g	328%
Protein	1.95g	162%
Vitamin C	3mg	209%
Iron	2mg	453%
Calcium	16.5mg	68%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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