Spiced Butternut Squash & Coconut Soup

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 can (13 oz) coconut milk
• 3 cups vegetable broth
• 1 tsp turmeric
• Sea salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Roast squash cubes with olive oil, salt, and pepper for 25–30 minutes.
2. In a large pot, sauté onion, garlic, and ginger until fragrant.
3. Add roasted squash, coconut milk, broth, and turmeric.
4. Simmer for 10 minutes, then blend until smooth.
5. Adjust seasoning to taste.

Benefits: Anti-inflammatory fats, antioxidant-rich squash, soothing for digestion and metabolism.