Pureed soups are a great way to get more vegetables into your diet especially if you have trouble digesting them. This soup is very versatile. The recipe can easily be made vegan with a change in stock. It tastes great hot or cold. You can change the flavor profile using different herbs and squashes. I use ginger and cilantro or oregano for the added spice and anti-inflammatory and anti-microbial properties for immune and gut health.

Need a 5 to 6 quart stock pot with lid, immersion blender or heat tolerant blender, grater, cutting board with sharp knife.

Makes 6 to 8 servings.

Ingredients:

• 1 quart vegetable or meat stock

• 1 pound organic, frozen or fresh butternut squash, peeled and cubed (or kabocha or acorn squash)

• 1 pound organic frozen or fresh carrots (baby carrots work well)

• 1 sliced yellow onion

• 3 tablespoons peeled, grated fresh ginger root (or 3/4 teaspoon ground ginger)

• Sea salt to taste (about 1 teaspoon)

• 1 can (13.5 fluid ounces) unsweetened, guar-free coconut milk (used Native Forest Brand in recipe)

• Fresh herbs such as cilantro or oregano (optional)

• Avocado, sprouted pumpkin seeds, or extra virgin olive oil (optional, healthy fat)

Directions:

1. Add all ingredients (including fresh herbs if using) except coconut milk to stock pot.

2. Bring to boil then simmer on medium-low 20-25 minutes until carrots and squash are tender.

3. Turn off heat and use immersion blender to puree, or put half of contents into blender at a time then return to stock pot.

4. Add in coconut milk and stir until well combined.

5. Serve topped with sliced avocado or sprouted pumpkin seeds, or drizzle with olive oil

   *Keeps in refrigerator for 5 days. Freezes well.

Please share with a friend and let me know how you make it your own!