Butternut Squash Soup with Aisha & Maggie!

Grab these ingredients and get ready for another Wednesday FREE Cook Along Class!

INGREDIENTS:
2 tbsp (30 ml) olive oil
1 ¾ cup (260 g) of yellow onions, diced
1 cup (150 g) of carrots, diced
1 cup (150 g) celery, diced
1 garlic clove, sliced
½ tsp (2.5 ml) salt
freshly cracked pepper to taste
(1) 3-1/2 lb (1575 g) Butternut squash, cut into 2 in chunks
6 cups (1440 ml) Vegetable Broth
1 ½ cups (360 ml) coconut milk + 3 tbsp for garnish
3 tbsp (45 ml) fresh cilantro
1 tsp red pepper flakes

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