Coconut Squash Soup (Fall Flavors- Year Three: Volume 6; October, 2012)

Prep time: 10 min
Cook time: 50 min
Ready in: 1 hour
Serves: 6

Ingredients:
1 med. butternut squash- skin removed, chopped into 1" squares
3 T. coconut oil
1 med. onion- diced
4 cloves garlic- chopped
1 1/2 c. garbanzo beans- cooked (optional)
5 c. vegetable broth (or more, as needed)
1/2 c. coconut milk (for garnish)

Crushed red pepper flakes (for garnish)

Directions:
- Preheat oven to 375

- Rub squash with about 2 T. coconut oil

- Roast until tender, about 35 min

- Check on squash every 10 min and flip pieces so that sides are evenly roasted

- Remove from oven and set aside

- Add 1 T. coconut oil to a medium pot over medium heat

- Saute onion until translucent, about 4 min

- Add garlic and saute for 1 min

- Add roasted squash, garbanzo beans, vegetable broth, and coconut milk

- Simmer for 10 min

- Blend soup with an immersion blender or with a regular blender in batches

- Garnish with a spoonful of coconut milk and a sprinkle of crushed red pepper flakes

- Serve hot

*For Club, I used some squash other than butternut, not sure what kind! from a friend's garden; I found recipe here