Heavenly Butternut Squash Soup with Turmeric and Ginger


This perfect fall soup is best enjoyed while cozying up on the couch watching Netflix. 

1 lager Organic Butternut Squash
1 tablespoon of coconut oil or ghee
1 can of unsweetened coconut milk
1 teaspoon of Turmeric
1 tablespoon of chopped fresh ginger
2 cups of vegetable broth ( no sugar and low sodium) 


To cook the butternut squash, cut in half and roast it in your oven at 425 degrees for 45 minutes to an hour, then remove the seeds and remove the flesh from the peel. In a big pot, sauté the ginger for 2 minutes to release the ginger aroma. Then add vegetable stock and boil on low heat. Then add in butternut squash, turmeric, coconut milk , ghee ( or coconut oil) and stir. When hot and cooked you can place the soup in a blender or food processor to puree till smooth.  Garnish with fresh herbs and ginger slices.