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Butternut Squash and Carrot Soup

Ingredients

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

Directions

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.