CREAM OF ROASTED BUTTERNUT SQUASH AND COCONUT MILK SOUP

CREAM OF ROASTED BUTTERNUT SQUASH AND COCONUT MILK SOUP image

Number Of Ingredients 9

1 head Garlic, halved
3# Butternut Squash, peeled and diced
1 large Red Onion, chopped
4 tablespoons Oil
1 large Sweet Potato, peeled and diced
1 large Potato, peeled and diced
6 cups Stock
2 cups Coconut Milk
Salt, Pepper, Red Pepper Flakes

Steps:

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. In a large pot, sauté onions until translucent, 7-8 minutes. Add butternut squash, and garlic. Sauté 2 minutes. Add potatoes, stock, salt and peppers. Cook, covered until vegetables are soft and cooked through, about 1 hour. Puree soup with an immersion blender. Stir in coconut milk and over low heat, simmer for 25 minutes longer.