Okay, okay.... Don't laugh. I was reading "RedBook" magazine
and I stumbled upon the recipe section within the magazine.
I quickly skimmed through the ingredients of "Kelly's Butternut Squash Soup"
and realized just HOW easy this soup could be.
I also noticed the base was a vegetable stock and coconut milk.
|Heat oil in a large stock-pot over medium-low heat.|
Add garlic, onion and a pinch of salt, stirring until translucent, 3 to 5 min.
|Add carrots and potatoes.|
Bring to a BOIL.
Lower heat to a simmer and cook 25-30 min,
or until vegetables can be easily pierced with a fork.
Remove from heat and add coconut milk.
|Puree soup with a blender.|
|Season with salt and pepper.|
|I garnished my bowl of soup with 4 oz. grilled chicken.|
This is a great soup.
Easy. Simple and very delicious!