Creamy Butternut Squash Soup

Soup has returned to our regular meal rotation. I love a piping hot bowl of soup with a big salad and a fresh loaf of bread for dinner (and then leftovers for lunch many days later). This creamy butternut squash soup is hearty and delicious. The coconut milk and cracked pepper give it a spicy, almost Indian, twist.


CREAMY BUTTERNUT SQUASH SOUP
(from Holli's kitchen)

What you'll need:
1 large onion, chopped
5 cloves garlic, minced
1 three-pound butternut squash, peeled, gutted and cubed
2 tablespoons olive oil
1/2 teaspoon freshly grated nutmeg
4-5 cups vegetable broth (enough to cover the squash)
1/4 cup white rice, uncooked
1 cup coconut milk
salt and freshly cracked pepper, to taste

1. In a large pot cook the onions in olive oil until translucent; 5-7 minutes. Add nutmeg, salt and cracked pepper, stirring to combine. Add butternut squash and enough vegetable broth to cover the squash. Bring to a boil, then reduce heat, add the white rice and cover. Allow the soup to simmer (stirring occasionally) 20-25 minutes, until squash is tender. Transfer in batched to a blender and process with the coconut milk until smooth and creamy.