Ingredients
- 1 butternut squash (cut in big cubes)
- 4 carrots (cut in big chunks)
- 4 cloves garlic
- 1 1/2 inch of fresh ginger
- 1 diced onion
- 6 cups of water (or veggie stock)
- coconut oil
- salt & pepper
- coconut milk (optional)
- cinnamon (optional)
Heat the coconut oil in a large pot. Add in the onion and cook until brown. Add in the garlic and ginger and cook until flavours blend.
Add squash and carrots into the pot and pour in the stock. Bring into boil and simmer until vegetables are tender. Then with a hand blender, puree everything! Add salt and pepper to taste. You can also add some coconut milk to thicken the soup and make it more creamy.
Sprinkled some cinnamon on top 😉
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