Submitted by: Vicki
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Servings: 6
Yummy, creamy, filling, delicious soup!
2 tbsp. extra virgin olive oil
2 garlic
1 med. onion
1 lrg. butternut squash
2 med. carrot
4 c. vegetable broth
1 c. canned coconut milk
sea salt & black pepper to taste
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.