1 Delicata winter squash
1/2 cup white onion, chopped
2 green onions sliced thin
1 1/2 lbs chicken breast
1 14 oz can coconut milk
1 lime, juiced
1 Tbsp fish sauce
Salt and pepper to taste
1. Roast Delicata squash in oven until done, approx 30 minutes. Scoop flesh from squash into blender. Add coconut milk and puree. (Substitute butternut squash if delicata is not available.)
2. Cut chicken into bite size pieces. In a separate pan saute chicken and white onion until done.
3. Combine squash and chicken, bring to a light boil. Remove from heat. Add lime juice and fish sauce.
4. Pour soup into serving bowls. Garnish with sliced green onion and cilantro.