Cream Of Roasted Butternut Squash And Coconut Milk Soup

• 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

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

garlic, butternut, red onion, oil, sweet potato, potato, stock, coconut milk, salt

Taken from www.epicurious.com/recipes/member/views/cream-of-roasted-butternut-squash-and-coconut-milk-soup-52405001 (may not work)