Ingredients:

• 2 Tbs butter (coconut oil replacement to make it vegan)
• 1 medium butternut squash, chopped into 1-inch chunks (purchase frozen and pre cut to decrease prep time!)
• 1 medium sweet potato peeled and chopped
• 1 large carrot peeled and chopped
• 1 Tsp ground cinnamon
• 1/8 Tsp cloves
• 1 Tsp ground cumin
• ½ Tsp tumeric
• 3 cups organic broth (chicken or vegetable)
• 1 cup of coconut milk
• 3 stalks stalks of celery chopped
• 1 large onion diced
• 2 cloves garlic, smashed
• 1 – 3сm ginger finely chopped

Melt butter in large sauce pan; add squash, onion, celery, carrot and sweet potato, sauté for about 7 or 8 minutes until ingredients turn brown. Reduce heat and add garlic cook until all vegetables are a rich golden caramel colour. Add in all other spices and infuse vegetables with them, sauté on low until all is fragrant. Add in broth to the mixture and bring to a low boil.

Reduce heat and simmer for about 15 minutes, until squash and vegetables are tender. Add mixture to the blender and puree. Return mixture to pot and add in coconut milk so it is silky, yet still hearty. Add salt and pepper to taste.

Servings: 4

Degree of Difficulty: Easy

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Nutrition Facts

Nutrition (per serving): 259 calories, 155 calories from fat, 18.2g total fat, 15.3mg cholesterol, 484.7 mg sodium, 653.4mg potassium, 24.6g carbohydrates, 4.3g fiber, 7.3g sugar, 3.3g protein.