Cream of Butternut Squash Soup
6 cups water
2 vegetable bouillons
1 butternut squash peeled and cut into squares
2 carrots diced
1 large onion chopped
4 garlic cloves minced
dash of olive oil
14 oz. coconut milk
In a large pot sauté butternut squash in olive oil till semi soft.
Add onions, garlic and carrot and continue to sauté together until onions are ready.
Add water and boil, then add vegetable bullion and stir until blended.
Lower flame to medium and cook for 20 minutes.
Add coconut milk and cook another 10 to 15 minutes stirring.
Blend everything in a blender.