Butternut Beet Soup

3 medium beets
2 medium carrots
1 small butternut squash, about 2 cups cubed
1 cup chopped kale
4 cups chicken or vegetable broth
1 cup unsweetened coconut milk
1 onion, chopped
4 cloves garlic, peeled

Optional: Chevre or creme fraiche for garnish

Set a large soup pot over medium-high heat and swirl in the olive oil. Saute the onions and garlic in the oil until soft and fragrant. Meanwhile, heat up the vegetable broth in an electric kettle if you have one.

When the onion is soft and the broth boiling, add the beets, carrots, and squash into the pot, then pour the broth over all. Simmer for 20 minutes, or until the squash is just getting tender.

Add the chopped kale and coconut milk, return to a simmer, and cook another 10 minutes or until the kale is cooked and the beets and soft.

Puree the soup with a stick blender and serve with a dollop of fresh chevre or creme fraiche on top, if using, or just a sprinkling of fresh parsley

Serving Size: Makes 4 1&1/2 - 2 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user BTVMADS.