This butternut squash soup is smooth, comforting, and gently spiced. Coconut milk adds creaminess, while ginger and turmeric bring warmth and depth. It’s a mild version, perfect for everyday comfort food, but you can easily spice it up with chili if you like a little heat.

Instructions

• Peel and dice the butternut squash.

• Finely chop the onion and garlic, grate the ginger.

• Heat coconut oil in a pot and sauté the onion until translucent.

• Add garlic and ginger and cook briefly until fragrant.

• Add the squash and sauté for a few more minutes.

• Pour in water and coconut milk to cover the vegetables.

• Add vegetable seasoning and turmeric.

• Cook until the squash is soft.

• Blend until smooth.

• Season with salt and pepper to taste.

The soup should be thick and creamy, but not too heavy.
Serve with garlic bread.