February 20, 2013

What Me Eat Wednesday!

Butternut Squash Soup 

Last week I found an amazing recipe for Butternut Squash soup and I was so excited to make it. But then when I went to find the recipe I couldn't find it anywhere! So... I decided to make up my own recipe. I must say it turned out amazing and I just had to share it with you guys! 

1 Butternut Squash (cut in cubes)
3 Large Carrots
1/2 cup Coconut Milk 
1 tablespoon Ginger
2 tablespoons  Garlic 
1 Large Onion 
Red Pepper Flakes (to taste) 
1 cup Vegetable Broth 
2 tablespoons Olive Oil

How I made It: 
1. Preheat oven to 350 degrees. Place cleaned carrots and cubed butternut squash on a baking sheet and splash with olive oil.  Bake for 35 minutes. Dice carrots when cooled. 
2.  Place olive oil, onions, garlic, ginger in a large pot. Cook until onions are translucent. 
3.  Place butternut squash, carrots, red pepper flakes, vegetable broth,  and coconut milk in pot. Cook for 30 minutes. 
4. Transfer soup into a blender and blend until soup is smooth. 

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