Submitted by: Vicki
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Yummy, creamy, filling, delicious soup!
In a large pot, heat oil to medium-low. Add minced garlic, diced onions and a pinch of salt, stirring until translucent, about 3 to 5 minutes.
Add squash (peeled, seeded, and cubed), carrots (peeled and chopped), and stock. Bring to a boil, lower heat to a simmer, and cook for 25 to 30 minutes, or until vegetables can be easily pierced with a fork. Remove from heat and add the coconut milk.
Puree soup in a blender, working in batches so you don’t overflow. Season with salt and pepper to taste.
Garnish with a sprig of thyme or chopped parsley and a drizzle of good quality extra virgin olive oil.