Bright Butternut Squash Soup

2 Tbsp. coconut oil

1 large onion, diced

3-4 garlic cloves, minced

2 inches fresh ginger root, minced

1 large butternut squash, peeled, seeds removed, diced in 3/4” cubes

1 tsp. ground turmeric

2 tsp. kosher salt

1/2 tsp. ground black pepper

4 cups low sodium vegetable broth

1 13.5-oz. can unsweetened coconut milk

1 lime, juiced

1. In a large heavy-bottomed pot, saute onion in coconut oil until soft, about 5-7 minutes. Add garlic and ginger, and saute about another minute, until fragrant.
2. Add turmeric, salt, and pepper, and saute about 30 seconds. Add butternut squash cubes and stir to combine. Add vegetable broth, enough to cover squash cubes. (If you need more liquid, add water until the squash is just covered). Cover the pot, and bring to a simmer. Cook until the squash is tender, and easily pierced with a fork (about 20-25 minutes).
3. When squash is cooked and soft, remove pot from heat. Use an immersion blender to puree soup until smooth. (Alternatively, you can place the soup in a blender, in batches, and puree until smooth.)
4. Return pot to stove on low heat. Stir in coconut milk, and cook until heated through. Add lime juice, and turn off heat.
5. Serve soup hot, garnished with cilantro and toasted coconut flakes (optional).