Butternut Squash Soup

Over Thanksgiving weekend, my daughter and I went with my parents to shop at a little Mennonite store located about an hour away from where we live.  We always like to go there to stock up on fabric, craft supplies, spices, and staples for our pantry.

While we were there, my daughter picked up a butternut squash for me.  She knew I would make soup with it, and today was the perfect day to turn that squash into a steaming bowl of goodness.  I am writing this recipe as vegan, but you could just as easily use chicken stock and regular milk if you desire.  I sprinkled a little smoked paprika on top for color and flavor; you could leave it plain, or top with toasted pepitas, which I would have done had I had any in the house.

1 small butternut squash, about 7 oz
1 can vegetable stock, 2 cups
1/2 medium onion, peeled and minced
2 garlic cloves, peeled and minced
1 cup coconut milk

Peel, seed, and cube squash.  Place it in medium saucepan with onion, garlic, and stock.

Bring to boil, reduce heat to medium low, cover, and simmer until squash is very tender, about 30 minutes. 

Using a stick blender, blend squash until very smooth.  Add 1 cup coconut milk and stir until creamy. 

Top with a dash of smoked paprika or a tablespoon of pepitas.

Serves 2 for appetizer, or 1 for meal