Submitted by:
Clay Olitt, Cooking Instructor at Malcolm X Elementary School

Yield: 8 servings

1. Peel and seed squash, cut into large chunks and set aside. Dice onions and mince the garlic. Heat the olive oil in a large soup pot over medium heat, add the onions and garlic and sauté until the onions have turned golden brown, about 10 minutes.
2. Add the squash to the pot and sauté for 3 minutes. Add the vegetable stock and bring to a boil. Cook for 10 minutes, then add the coconut milk (optional), cilantro, salt and pepper and bring to a boil. Turn off the heat and let soup cool briefly.
3. Working in batches, pour the soup into a blender and puree until smooth. Return soup to the pot to reheat, adding more salt and pepper as needed.