Butternut Squash Soup

• 1 butternut squash, peeled and cubed (~ 2 cups)
• 1 stalk celery, diced
• 1 small onion, diced
• 1 carrot, diced
• 1 teaspoon olive oil
• 34 cup light coconut milk (add to taste)
• 4 sage leaves (optional)
• 4 -6 cups chicken broth (or vegetable)
• salt and pepper
• 14 teaspoon cayenne (more to taste)
• 14 teaspoon nutmeg

1. Place a large pot over medium heat and film bottom of pan with olive oil.
2. Add celery, carrot, onion and butternut squash.
3. Saute until vegetables have softened, 3-4 minutes.
4. Add stock and sage leaves.
5. Bring to a boil and then lower to a simmer.
6. Simmer until squash is soft and cooked through.
7. Add more stock as needed.
8. Remove sage leaves.
9. Puree soup using an immersion blender or regular blender.
10. Add coconut milk, cayenne, salt and pepper to taste.
11. Grate nutmeg over individual bowls before serving.

butternut squash, celery, onion, carrot, olive oil, light coconut milk, sage, chicken broth, salt, cayenne, nutmeg

Taken from www.food.com/recipe/butternut-squash-soup-525669 (may not work)