INGREDIENTS
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For the soup:
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2 pounds squash, peeled, deseeded, and roughly chopped
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1 medium yellow onion, roughly chopped
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4 garlic cloves, peeled
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Drizzle olive oil
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3 cups vegetable broth
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1/2 teaspoon ginger
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1/2 teaspoon cumin
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1/2 teaspoon coriander
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1/2 teaspoon paprika
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1/4 teaspoon cayenne
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1 1/2 teaspoons sea salt
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1/4 teaspoon black pepper
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1/2 teaspoon thyme
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1/4 cup reduced fat coconut milk (or milk of choice)
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For the optional garnish:
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Chives, chopped
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Pumpkin seeds