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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a very simple soup that is healthy and quite yummy. Ingredients:
1 butternut squash, peeled, seeded and cubed |
2 carrots, peeled and cut into 1 inch chunks |
1 onion, peeled and quartered |
1 head of garlic, top cut off and wrapped in foil |
1/2 can lite coconut milk |
1 tsp fresh grated ginger |
4 cups chicken broth |
salt and pepper |
Directions:
1. Preheat oven to 400 degrees
2. Toss vegetables in a bit of olive, salt and pepper and spread on a baking sheet. Place foil wrapped garlic in corner. Roast oven for 25 - 30 minutes, until squash is tender. Flip around veggies once during roasting.
3. Put all veggies in a pot. Add ginger. Remove garlic from foil and remove all cloves. Roughly chop and put in pot.
4. Add chicken broth.
5. Using a hand blender, puree vegetables until smooth.
6. Add coconut milk and season with salt and pepper. Heat through.
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