Cream of Butternut Squash Soup
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. In a large pot boil water and add the bouillons, butternut squash, carrots and cook for 15 - 20 minutes or until squash is tender.
  2. In pan saute onion, garlic with oil and add to the pot.
  3. Add coconut milk to the pot and cook another 5 minutes while stirring.
  4. Blend everything.