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CREAMY ONE POT BUTTERNUT SQUASH SOUP

Ingredients
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 teaspoons grated fresh ginger (or 1 teaspoon powdered ginger)
• 3/4 teaspoon sea salt
• 1/4 teaspoon white pepper
• 1/2 teaspoon fresh or dried thyme leaves, finely chopped
• 1 medium butternut squash, peeled and cut into 1-inch cubes
• 4 cups vegetable stock (or use chicken stock for a non-vegan soup)
• 3/4 cup coconut milk (or use half and half for a rich, non-vegan soup)
• fresh thyme sprigs, coconut cream (or heavy cream) for garnish

Instructions
• Heat a large pot over medium heat. Add the olive oil.
• Add the onion, garlic, ginger, salt and pepper, and thyme, and saute until the onion is soft and transparent.
• Add the cubed butternut squash and toss in the onion mixture.
• Add the vegetable stock and stir to combine (You might need to add a little more or less stock, depending on the size of your squash. The liquid level should be just slightly lower than the squash).
• Add the lid to the pot and bring to a boil over medium-high heat.
• Once the soup reaches a boil turn the heat down to medium-low and simmer for about 20 minutes or until the butternut squash is very tender when you pierce it with a fork.
• Remove the soup from the heat and add the coconut milk.
• Puree with a hand-held immersion blender, or puree in batches in a regular counter-top blender.
• Serve immediately with a garnish of fresh thyme and some coconut cream or yogurt, or store in airtight containers in the fridge or freezer.

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