This is the ultimate soup for fall! The sweet taste of the butternut squash and carrots nourishes, while the spices provide warmth and help with digestion. It’s delicious. And, bonus, you’re house smells amazing when your cooking it.

Makes 4-5 servings 

2 tsp ghee (sub coconut oil for plant-based version)
1 onion, chopped
2 carrots, peeled and chopped
1 clove of garlic, peeled and chopped
1 tsp cumin
1 tsp ginger
1/2 tsp turmeric
1/2 tsp cinnamon
1/4 tsp clove
1 butternut squash, peeled, seeded and chopped into 1” pieces
3 cups of water
1/4 tsp black pepper
1 cup coconut milk

Melt the ghee in a large soup pan on medium heat. Add the onion, and saute until soft and translucent. Stir in the carrots, cook for 3 minutes. Add garlic and all of the other spices and cook for one minute, stirring constantly. Add the butternut squash, stir for a minute, then add water. Bring to boil, then simmer, covered for 25 minutes. Remove lid, simmer for an additional 5 minutes. Turn off heat, and let soup cool slightly (about 5-10 minutes). Add the salt, pepper and coconut milk. Use an immersion blender to blend, or blend in a blender in batches.

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