Ingredients

• 3 butternuts squashes - peeled , seeded, and diced
• 4 cups vegetable broth
• 3 small potatoes , peeled and diced
• 1 onion , thinly sliced
• 4 carrots , peeled and diced
• 1 clove garlic , minced
• 1 , 14 ounce
• salt and ground black pepper to taste

Instructions

1. 1 Combine butternut squash, vegetable broth, potatoes, onion, carrots, and garlic in a 5-quart pot. Cover and cook over medium-high heat until the diced squash is easily pierced with a fork, about 45 minutes. Remove from heat.
2. 2 Use an immersion blender to blend soup thoroughly in the pot. Add coconut milk. Heat over medium-high heat until warmed through, about 5 minutes. Remove from heat and season with salt and pepper.

Nutrition per serving