Remember, seasoning with salt as you go will give you a more balanced soup at the end. Fresh ground pepper at the table is nice.

2 tbsp. coconut oil or canola oil

1 onions, chopped and sweated

1 clove Chopped Garlic

1 piece Chopped Ginger

1 tsp. ground Tumeric

½ tsp. black pepper

2 Carrots Peeled & Rough Chopped

1 small sweet potato, peeled and chopped

2 cups butternut squash, peeled and chopped

1 can coconut milk (we like Aroy-d)

3 cup Water

Salt & Pepper to taste

1. Heat a large soup pot over medium-high heat. Add coconut oil to melt, and then add onions. Sweat until soft and translucent.

2. Add garlic and ginger, sweat for a couple mintues before adding spices.

3. Cook spices for 30 seconds, then add carrots, sweet potato and squash.

4. Add coconut milk and water, bring to a boil and then turn down to a simmer

5. Simmer until vegetables are very soft, and then blend soup in a blender. When you think that you are done blending…blend a longer. Finished soup should be silky smooth!

6. Taste for seasoning and serve!