I'm Back! With Coconut Butternut Squash Soup!

Sorry for the long absence - traveling!

I tried this recipe from Sonnet's blog "For the Love of Food" and it turned out great just AS IS! I almost always fool around a little bit with the recipes but I was jetlagged and could barely read straight so I didn't trust myself to not mess it up! The original is here:

http://www.fortheloveoffoodblog.com/2011/10/coconut-squash-soup.html

Coconut Butternut Squash Soup

Ingredients:

-1 medium butternut squash (peeled and cut into 1" cubes)

-3 tbsp. coconut oil

-1 medium yellow onion, diced

-3 cloves garlic, minced (ok I only used 3 cloves because somebody in my house doesn't like things too garlicky. Original calls for 4 cloves)

-1 can garbanzo beans, drained and rinsed

-5 cups vegetable broth

-1/2 can of coconut milk (be sure to shake can before pouring)

Method:

Preheat oven to 375F, rub squash cubes with 2 tbsp of coconut oil, pour them onto a baking sheet and roast for 35 minutes. 1-2 times in that 35 minutes, take them out and use a spatula to flip them over and turn them around a bit.

Pour 1 tbsp coconut oil into a large soup pout over medium heat and saute the onion for about 5 minutes. Add garlic and saute another 1-2 minutes. Add the roasted squash, beans, vegetable broth and coconut milk and simmer for about 10 minutes.

Remove from heat and let cool a little bit, then pour into a blender in batches and blend completely. When each batch is done, pour into a big bowl. After all the soup has been blended, pour it back into the big pot and put it back on the stove over low heat to keep it warm, and serve!

(An idea: If you like even more beans, after everything is blended add a can of white beans [drained and rinsed] to the soup for a little more chew.)