Ingredients
2T olive oil
2 garlic cloves, minced
1 medium onion sliced
1 large butternut peeled, seeded, cut in 1" cubes
2 medium carrots, peele and chopped
4 C vegetable stock
1 C canned coconut milk
1 Yukon gold or russet potato cut in 1" cubes
Preparation
Heat oil over medium heat. Add garlic and onion and saute 5 min until translucent. Add squash, potato, carrots ans stock. Bring to boil. Reduce heat, simmer 30 minutes or til vegetables are tender. Remove from heat. Add coconut milk. Puree. Season with salt and pepper.
