Butternut Squash Soup

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. 

Even better!

Ingredients:

4 tbsp Olive Oil

4 garlic cloves, minced

2 medium onions, diced small

2 large butternut quash (2 lb), peeled, seeded and cut into 1-inch cubes

4 medium carrots, peeled and chopped

2 small yukon gold or russet potatoes, cut into 1-inch cubes (I used 4 small yukon)

8 cups vegetable stock or water (I actually used chicken stock)

2 cups canned coconut milk (I used lite)

salt and pepper to taste

This recipe makes 12 servings. Each (1 cup serving): ~210 cal.

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 squash.

Add carrots and potatoes.

Add stock.
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!

Recipe courtesy of: Redbook Magazine p.24; Kelly Osbourne, "Kelly's Butternut Squash Soup"