Butternut Squash Soup

• 1 large yellow onion, roughly chopped
• 3 garlic cloves, roughly chopped
• roughly 2 pounds or 6-7 cups of roughly chopped (peeled) butternut squash
• 1 medium sized strip of kelp
• 1 bay leaf
• 1 tablespoon dried sage
• 3-4 cups homemade chicken or vegetable broth (3 cups makes it thicker, 4 will thin it out a bit more)
• 1/2 cup full fat coconut milk
• sea salt to taste
• pepper to taste
• Garnish
• a small handful of toasted pumpkin seeds
• a few pieces of thinly sliced nori sheets

1. Prepare vegetables; peel and chop the onions, butternut squash and garlic. Place the prepared onion, squash, garlic, and bay leaf into a large pot. Pour in the broth, cover, then bring to a boil.
2. Pour in the broth, cover, then bring to a boil. Once boiling, reduce the heat a bit and simmer until the squash is tender.
3. Pour the contents of the pot, except the bay leaf, into a blender along with the coconut milk, then puree until silky smooth. Season to taste with sea salt and pepper.
4. Serve with a sprinkle of pumpkin seeds and sliced nori.

yellow onion, garlic, butternut squash, kelp, bay leaf, sage, chicken, full fat coconut milk, salt, pepper, handful

Taken from www.epicurious.com/recipes/member/views/butternut-squash-soup-52842811 (may not work)