Roasted Butternut Squash Soup
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Roasted Butternut Squash Soup
Ingredients:
1 butternut squash Cut up in 1” squares (or buy the cut up already one like I do! – 2 packages)
2 large carrots, cut in small pieces
1 medium onion, cut in small pieces
2T Carrington Farms Coconut Cooking Oil (regular or garlic)
1 cup Coconut milk (or more to taste)
3 cups Vegetable broth
Salt and pepper to taste
Directions:
Toss vegetables in coconut cooking oil and roast on cookie sheet for about 45 minutes or until tender.
Put roasted vegetables into a soup pot and add coconut milk and vegetable broth, simmer until everything is warm.
Optional – while simmering take a potato masher and mash up the veggies.
Once everything is warm, transfer to a blender or vitamix and blend until smooth.
Transfer back to pot and simmer for 20 minutes. Add salt and pepper to taste.
Enjoy.