Butternut Squash Soup

I am on this new Healthy eating kick. I am tired of feeling tired and bogged down all the time and I super tired of getting sick and I know a lot of it is attributed to my eating habits. Which consist of eating crap all day and then a really healthy and delicious dinner then crap again till bed!

So with this new kick I'm in I have searched for super healthy lunches and breakfast ideas and as I try them I will share them if they are good.

Here is one that was fabulous and makes enough if you want to share or you can refrigerate and use for a few days!! Love it!!!

Ingredients:
2 Tablespoons extra virgin olive oil
2 garlic cloves, minced
1 medium onion, diced small
1 large, or 2 pounds butternut squash, peeled, seeded, then cut into 1 inch cubes
2 medium carrots, peeled and chopped
1 potato, Yukon gold or russet, cut into 1 inch cubes
4 cups vegetable stock or water
1 cup canned coconut milk
salt and pepper as needed

1. In a large pot, heat oil to medium-low. Add garlic, onions and a pinch of salt, stirring until translucent, about 3 to 5 minutes.
2. Add squash, carrots, potato and stock, bring to boil, lower heat to a simmer and cook for 25 to 30 minutes or until vegetables can be easily pierced with a fork. Remove from heat and add the coconut milk.
3. Puree soup in a blender, working in batches so you don’t overflow. (I used my emersion blender) Season with salt and pepper to taste.
4. Garnish with a sprig of thyme or chopped parsley and a drizzle of good quality extra virgin olive oil.