Orange Soup

2 onions, chopped

2 carrots, peeled and chunked 

2 sweet potatoes, peeled and chunked 

1 butternut squash, peeled and chunked 

2 tablespoons olive oil

3 garlic cloves, smashed 

Salt and pepper to taste

1 tablespoon nutmeg

1 teaspoon freshly grated ginger

⅓ cup coconut cream or ½ cup coconut milk

1. In a large soup pot, saute onions over medium/high heat. 

2. Add garlic, carrots, sweet potatoes, and squash, and cook until golden brown (about 5 minutes). 

3. Add the water and season with salt, pepper, nutmeg, and ginger. Cover and bring to a boil. Simmer on medium / low for about 30 minutes or until the veggies are tender. 

4. Blend with an immersion blender until smooth. 

5. Add coconut cream or milk and stir well. Continue to simmer for 10 minutes. 

6. Enjoy!