Ginger Butternut Squash Soup

2 tablespoons olive oil
1 onion, diced 
3 carrots, peeled and sliced
2 tablespoons peeled and chopped gingerroot
1 large butternut squash (about 4 to 5 pounds), peeled, seeded, and
cut into 1- to 2-inch pieces
1 teaspoon ground cinnamon
1 48-ounce can low-sodium chicken or vegetable stock 
13 ounces 1% milk  
1 teaspoon coconut extract
Salt and pepper to taste

Heat oil in large skillet over medium heat. Add onion, and sauté until translucent. Add carrots and gingerroot, and cook for 3 to 5 more minutes over medium to low heat. Stir in the squash, cinnamon, stock, milk, and coconut extract. Simmer over low heat for about 30 to 40 minutes, or until squash and carrots are soft.
Remove from heat, allow to cool slightly; puree in a blender or food processor. Season with salt and pepper.
Makes 11 servings.