Categories: soup

Ingredients

• 1 T EVOO
• 1 large onion, chopped
• 6 cloves garlic
• 1 t crushed red chili flakes
• one 4-5 pound butternut squash, peeled and cubed
• one 28-ounce can muir glen fire roasted tomatoes
• 1 can coconut milk
• 4 cups vegetable stock
• 1/2 cup chopped cilantro

Directions

1. Peel squash. Cut into cubes.

2. In soup pot, heat evoo, add onion, and saute for about 5 minutes. Then add garlic and chili flakes, saute for 1-2 minutes more, stirring frequently so the garlic doesn’t burn.

3. Add the squash, tomatoes, and veggie stock. Cover and simmer on low heat for about 30 minutes or until squash is very tender.

4. When squash is cooked add coconut milk, cilantro and stir. Ladle some of the soup into blender and puree. Leave part of coup chunky.

5. Enjoy!

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