Butternut Squash Soup

I've had quite a few requests for this recipe lately.  This is a good winter soup, but goes great anytime.  It's really thick and reminds me of a cream soup - and it's good for you!  This recipe can also be turned Vegan by substituting the chicken stock for vegetable stock.  I usually use the Knorr's chicken bouillon powder rather than actual stock.  It's just a lot quicker and already seasoned.

This is the Knorr's seasoing that I use.  It's a really good base.

Squash soup cooking

Finished Product!!

INGREDIENTS

• 2 Garlic Cloves, minced
• 1 Onion, sliced
• 1 Butternut Squash, cubed
• 2 Carrots, cubed
• 1 Potato, cubed
• 4 Cups Chicken Stock
• 1 Can Coconut Milk (about 15 oz.)
• Salt and Pepper

DIRECTIONS

• 1
  In a large pot, heat oil to medium-low. Add garlic, onions and a little seasoned salt, stirring until translucent, about 3 to 5 minutes.
• 2
  Add squash, carrots, potato and stock, bring to boil, lower heat to a simmer and cook for 25 to 30 minutes or until vegetables can be easily pierced with a fork. Remove from heat.
• 3
  Puree soup in a blender, working in batches.  Once done blending, add coconut milk and mix. Season with salt and pepper to taste if needed.