"Creamy Butternut Squash Soup" Gluten Free, Dairy Free, Soy Free, Etc.....

This is one of my most recent creations. When the weather is cool I sometimes like a bowl of soup with dinner instead of a side salad. This soup is great for that or just by itself. A nice slice of toasted rice bread or crunchy rice chips on top is also good.It's funny when I write these posts around lunch time how I want the thing I'm writing about and since I just made this soup there is some in the refrigerator calling to me. So with that said I leave you with these words "Happy cooking and happy eating!"......Jan     

Creamy Butternut Squash Soup
Ingredients:
2 Tbs. extra virgin olive oil
2 med. Butternut squash cooked (4 cups worth)
1 cup cooked carrots
2 tsp. minced garlic
1 ½ cups coconut milk
1 ½ cups gluten free chicken broth
¼ tsp. nutmeg
¼ tsp. black pepper
Instructions:
In a large pot put in oil and garlic. Slightly brown the garlic then add the squash, carrots, broth, coconut milk, nutmeg and pepper. Bring mixture to a boil for 10 minutes stirring frequently. Remove from heat and let cool. Once cool, blend in blender and place in container to use when desired.