Kelly as in Kelly Osbourne, not me! This recipe was in Redbook magazine, where she has a monthly column. She shares tips and recipes for getting in shape (you know she lost a lot of weight, right?). She raved about this soup, so I had to try it. The hardest thing is cutting up a butternut squash! I can’t wait until it’s in season so I can buy it pre-cut! Other than that, this recipe is a breeze, and man, is it good! I used my immersion blender to blend it all up. Next time I am going to double the recipe, so I can have more left over.
Kelly’s 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 water
1 cup canned coconut milk
salt and pepper as needed
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. 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. Puree soup in a blender, working in batches so you don’t overflow. Season with salt and pepper to taste.
4. Garnish with a sprig of thyme or chopped parsley and a drizzle of good quality extra virgin olive oil.