Ingredients

2 Tablespoons extra virgin olive oil

2 garlic cloves, minced

1 medium onion, diced small

1 large, or 2 pounds butternut squash, peeled, seeded, then cut into 1 inch cubes

2 medium carrots, peeled and chopped

1 potato, Yukon gold or russet, cut into 1 inch cubes

4 cups vegetable stock or fish stock (for the original Thai flavor)

1 cup canned coconut milk

Salt and pepper as needed

If stock appears too thick-light cream or half & half can be added as needed.

Preparation

  1. In a large pot, heat oil to medium-low. Add garlic, onions and a pinch of salt, stirring until translucent, about 3 to 5 minutes.

  2. Add squash, carrots, potato and stock, bring to boil, lower heat to a simmer and cook for 25 to 30 minutes or until vegetables can be easily pierced with a fork. Remove from heat and add the coconut milk.

  3. Puree soup in a blender, working in batches so you don’t overflow. Season with salt and pepper to taste. (or hot pepper flakes)

  4. Garnish with a sprig of thyme or chopped parsley and a drizzle of good quality extra virgin olive oil.

For a more authentic Thai flavor-add (hot) chili peppers, boiled shrimp, and/or a cooked white fish such as flounder or tilapia.