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 boil water and add the bouillons, butternut squash, carrots and cook for 15 - 20 minutes or until squash is tender.
In pan saute onion, garlic with oil and add to the pot.
Add coconut milk to the pot and cook another 5 minutes while stirring.