Cream Of Roasted Butternut Squash And Coconut Milk Soup

1. 1

   Preheat the oven to 400. In large roasting pan, roast both garlic halves and butternut squash, uncovered, until garlic is very soft, 35-40 minutes.

2. 2

   In a large pot, saute onions until translucent, 7-8 minutes. Add butternut squash, and garlic. Saute 2 minutes. Add potatoes, stock, salt and peppers. Cook, covered until vegetables are soft and cooked through, about 1 hour.

3. 3

   Puree soup with an immersion blender. Stir in coconut milk and over low heat, simmer for 25 minutes longer.

* Per serving · 4 servings · Values may vary.

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