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Winter's farewell soup...

The winter is almost gone; everything looks alive, colorful, cheerful, beautiful... My hibernation time is ending, and I'm ready for flower-print dresses, ice tea, even for allergies...
But I want to say goodbye to the cold times properly. I want to share with you this (good) soup that has been an unconditional companion during this time. I hope you will find the time to try it if the spring decides (as usual) to disappear for a few days. It's easy and glamorously flavored!!!

Here we go - Butternut Squash Soup (with ginger and coconut milk!!!)
- 1/2 c. chopped onion
- 2 tbsp. of peeled and chopped fresh ginger root
- 3 tbsp. oil
- 1 (big) peeled, seeded and sliced butternut squash
- 2 c. of broth (veggie)
- 2 garlic cloves
- 6 tbsp. honey
- 2 tbsp. fresh lime juice, or to taste
- 1 can of coconut milk

In a large saucepan, cook the onion and the ginger root in the oil, moderately low heat, stirring occasionally, until the onion is softened. Add the squash, the broth, 2 extra cups of water and the garlic cloves. Boil for 20 minutes, or until the squash is tender. Blend all the solid elements, and transfer to a pan. Add the lemon juice, the honey, salt and pepper. Add the coconut milk, and reheat the soup over moderately low heat, until it's hot ... and enjoy!