Thai Butternut Squash Soup! Delish!!

Thai-Style Squash Soup
(very nice, light, and low in points)
Prep time: 15 minutes/ Cooking time: 45 minutes.

Yield: 12 (1c) servings
NI: 118 calories, 5.9g fat, 2.1g fiber

Ingredients:
1 head of garlic
1 tbsp olive oil (I used 1/2)
2 tbsp vegetable oil (I stuck with the olive and only used 1 tbsp)with a tad of broth.
1 onion, diced
2 tbsp finely minced gingerroot
2 tbsp finely minced lemon grass (I used the squeeze bottle lemon grass as could not find the other)
1 large butternut squash, peeled, seeded and diced
3 1/4c reduced-sodium chicken broth
1 can (14oz or 400 ml) light coconut milk
salt and freshly ground black pepper
4 Kaffir lime leaves(optional) I have no idea what these are or where to find them. I just squeezed a little fresh lime into the soup)you could use a little of the zest I am sure!

Cut top off head of garlic to expose the cloves. Place on a small piece of foil wrap. Drizzle with olive oil. Cover with foil and bake in preheated oven for 30 minutes or until cloves are soft.

2. Meanwhile, in a large saucepan, heat vegetable oil over medium heat. Saute onion, ginger and lemon grass until tender, about 5 minutes. Add squash and broth; bring to a boil. Reduce heat, cover and simmer for 30 minutes. Remove from heat. Squeeze roasted garlic into soup, making sure not to get any skin in soup.

3. Working in batches, transfer soup to blender and puree on high speed until smooth. (I used my immersion blender)so simple!

4. Return soup to saucepan and stir in coconut milk. Season with salt and pepper to taste. Add kaffir lime leaves, if using. Heat over low heat for 10 minutes or until heated through and lime flavor infuses soup!! Enjoy