Butternut Squash And Broccoli Soup

• low-fat vegetable cooking spray
• 2 bay leaves
• 2 yellow onions, peeled and chopped
• 2 garlic cloves, peeled and minced
• 1-inch fresh ginger, peeled and minced (about 1 Tbsp)
• 1 teaspoon chili paste (e.g. sambal oilek)
• 4 cups diced butternut squash
• 2 cups chopped broccoli
• 4 cups reduced-sodium vegetable broth
• 1 cup reduced-fat coconut milk
• 6 lime wedges

1. Spray a large pot or Dutch oven with low-fat cooking spray. Place it over medium heat.
2. When it is hot, add the bay leaves and onions and cook until tender (about 5 minutes). Add the garlic, ginger, and chili paste and cook until fragrant (about 1 minute).
3. Add the squash, broccoli, and vegetable broth. Turn the heat to high and bring to a boil. Reduce the heat to medium-low, cover the pot, and simmer the soup until the vegetables are tender (about 20 minutes).
4. Remove the bay leaves and allow the soup to cool slightly. Move it to an upright blender - or use an immersion blender in the pot - and process the soup until smooth. If it has cooled too much, return the soup to the stove and heat until warm.
5. Stir in the coconut milk.
6. Serve with wedges of lime on the side.

lowfat vegetable cooking spray, bay leaves, yellow onions, garlic, ginger, chili paste, butternut squash, broccoli, vegetable broth, coconut milk, lime wedges

Taken from food52.com/recipes/37305-butternut-squash-and-broccoli-soup (may not work)