Creamy Butternut Squash Soup

This might just be my new favorite soup recipe. I've made it twice now, and neither time I got a picture of it. Just picture a bowl of yummy, creamy, yellow soup! :) The original recipe says that it serves 6-8 people. Either my family isn't big on soup or it's more like 10-12 people. We do usually eat something along with the soup, so maybe that's why. It makes great leftovers and freezes well, so I'm okay with the large batch. Mm-Mmmm. Okay, here's the recipe:

Creamy Butternut Squash Soup

2 T olive oil

1 large onion, chopped

6-8 garlic cloves, crushed (we love our garlic!)

1 t crushed red pepper flakes

one 4-5 lb butternut squash, peeled and cube*

one 28 oz can diced tomatoes

2 cans coconut milk

4 c vegetable stock

1/2 c chopped cilantro

2 t sea salt, plus more to taste

*Instead of peeling and cubing the squash, you can split it in half and bake it at 350 in the oven until tender. I think this takes about 20-30 minutes. Scoop out the cooked flesh and add it with the tomatoes, coconut milk, and stock. 

In a large stock pot (about 8 quarts), heat the olive oil over medium heat. Add the onion and saute for five minutes. Then add the garlic and red pepper flakes. Saute for another minute or two, stirring frequently to reduce burning. 

Add the squash, tomatoes, coconut milk and vegetable stock. If you added the squash raw, cover and simmer over low heat for about 30 minutes or until the squash is very tender. If you added the squash pre-baked, just cook until all the ingredients are heated through. 

When everything is cooked/heated, stir in the cilantro. Ladle some of the soup into a blender and blend until smooth and creamy. Transfer to a clean pot or bowl. Continue to blend the soup in batches until all soup has been pureed. If you like your soup more chunky, only puree half of the soup. Add the sea salt to taste. Enjoy!