This soup just so happens to also be vegan and gluten free (not that you couldn’t mess with that by adding some crackers or chicken pieces…)
- 2 tbs olive oil
- 2 garlic cloves, minced
- 1 medium onion, diced
- 1 large/2lb butternut squash
- 2 medium carrots
- 1 gold or russet potato
- 4 c. vegetable stock (I used water and that “better than boullion” veg stuff)
- 1 c. canned lite coconut milk
Peel, seed, dice squash and cut into 1-inch cubes. Do the same for the potato (minus the seeds…). Heat oil in a big pot on medium-low. Add garlic, onions, and maybe a bit of salt. Stir, 3-5 minutes or until the onions are translucent. Peel and chop the carrots, or if you’ve got baby carrots just take a handful or two of those and slice in half the long way. Add the squash, carrots, potato and veggie stock to the pot, bringing to a boil. Lower the heat a bit and cook for 25-30 min. or until all the vegetables can be easily stabbed with a fork. I kept it at a low boil and cooked in under 20 min – if you’re in a rush! Remove the soup from the heat and stir in the coconut milk. Let everything cool a bit and puree in a blender (or magic bullet!). Add salt/pepper to taste, and maybe garnish with a little cheese (asiago?) on top!
I saved the seeds and roasted them with a little oil/pepper, just like with pumpkin seeds! Turn the oven on low and it won’t even matter if you forget about them for a half hour. Not that I would know. *cough.*
Makes a whole lotta soup so make sure you’re not the only one in the house who eats it…. about 6 cups.