Butternut Squash and Carrot Soup

I know a lot of people say summer is a non-eating time for them because it is too hot. Summer is the opposite for me. Too hot is not a deterrent to eating. Vacations and ice cream do my summer diet in.  
Fall is a better healthy eating time. Getting into a regular regime helps, but the real bonus is I think of fall as the start of the soup half of the year. There is no better way to feel full than eating a nice bowl of hot soup. Sorry gazpacho, as much as I love you, you don’t curb my appetite.
Today I looked around the kitchen to find what foods needed to be used up and I found a small butternut squash and a half a can of lite coconut milk. Perfect for soup.
Now small is not my normal regiment when it comes to cooking anything so of course I added some other ingredients to make a pot of soup.

1 small butternut squash, peeled, seeded and chopped into small chunks

3 shallots- peeled and chopped (you can use a yellow onion in place of shallots)

2 carrots- peeled and chopped

2 cups of chicken broth

2 T. Ground coriander 

2 T. fresh ginger- grated on the microplane

5 T. Light coconut milk

Zest and juice of half a lemon

Salt and pepper
Put the vegetables and the chicken stock in a pot and bring to a boil. Reduce to simmer and cook about fifteen minutes, until the vegetables are just soft.
Add the other ingredients and purée the mixture with a hand blender or in a blender.
Taste for salt and pepper.
This probably makes about four servings. Carter was shocked that I made such a small pot of homemade soup. She looked at it and said, “This is the right amount.” This coming from a person who does not like leftovers.