Thai Me Up Butternut Squash Soup

• 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.

1. 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. 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. 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. 4. Garnish with a sprig of thyme or chopped parsley and a drizzle of good quality extra virgin olive oil.
5. For a more authentic Thai flavor-add (hot) chili peppers, boiled shrimp, and/or a cooked white fish such as flounder or tilapia.

extra virgin olive oil, garlic, onion, butternut squash, carrots, potato, vegetable stock, coconut milk, salt, if

Taken from www.epicurious.com/recipes/member/views/thai-me-up-butternut-squash-soup-52463921 (may not work)