PREP:  Wash, peel and cut your butternut squash, and whole carrot. Finely dice your onion ahead of starting to cook. 

​

COOK:  In a large pot, cook your onion until golden brown with a tablespoon of oil. Once golden, add your spices and mix. Incorporate your chopped squash into the mixture and cover until softened. Slowly add in your coconut milk and cook until the soup base begins to boil. 

​

Transfer all elements into a blender, or use an immersion blender, and finely blend your mixture until it creates a smooth, creamy soup-like consistency.

​

Serve with a swirl of sour cream, chopped parsley, and lightly toasted buttered-bread. 

​