Carrot Butternut Squash Soup - Litchfield Farmers' Market

Ingredients

• 1 tbsp olive oil
• 1 medium white onion, chopped
• 2-3 large celery ribs, chopped
• 2 large garlic cloves, minced
• 1 pound carrots, sliced into 1/2-inch coins
• 1 pound butternut squash, peeled and cubed
• 1 bay leaf
• ¼ tsp cayenne pepper, adjust for desired heat
• 1 tsp paprika
• Salt and black pepper, to taste
• 5 cups vegetable broth
• ⅔ - 1 cup coconut milk, light or whole