Butternut Squash Soup | Recipes for Food

Kara Bressler, Butternut Squash Soup

(serves a lot, twenty-ish)

Peel and dice three butternut squashes. Buy pre-chopped butternut squash if you value your fingers.
Sauté a large chopped onion and five smashed garlic cloves with olive oil.
Somehow concoct veggie stock, and pour four cups of the concoction in with the sautéed onion and garlic.
Pour in two or three cans of coconut milk.
Toss in the prepared butternut squash bits.
With all goodies submerged in a pot on the stovetop, cook on high for twenty-ish minutes, occasionally stirring the pot.
Purée softened butternut squash and other chunks in a blender, and add the purée back into the cooking pot.
Add hot water from the tap to make a larger volume of soup.
Add nutmeg, paprika, salt, and black pepper to taste.
Serve and put away the remains for the week’s lunches.