Ingredients

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 Flakes

Preparation

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.