1butternut squash 1onions, yellowchopped 1red onion, smallchopped 2 tspgingerchopped 1 clovegarlicminced 2 cupschicken broth 1carrots, largechopped 14 ozcoconut milk 2 tbspcoconut oil 1sweet potatoes, medium to tastesalt

1. Cut butternut squash in half lengthwise. Place in a glass baking dish with 0.5cm water and cover with tin foil.
2. Bake in preheated oven at 400F with sweet potato for 1 hour.
3. Remove skin from butternut squash and dice. Dice sweet potato as well.
4. Saute onions, ginger, garlic and carrot in a large pot with the coconut oil.
5. Add broth, squash, sweet potato, coconut milk and bring to a boil.
6. Reduce heat and simmer until the squash is soft (approx. 1 hour).
7. Blend mixture and add salt to taste.

Notes:
• Ginger makes a big difference!
• Sweet potato is optional.