Ingredients

• 1 small onion, finely chopped Ingredients
• 1 tbsp extra-virgin olive oil or coconut oil Ingredients
• 3 carrots, chopped Ingredients
• 2 celery stalks, chopped Ingredients
• 1 tbsp ground cumin Ingredients
• 1-2 tbsp ground turmeric* Ingredients
• 1 tsp ground ginger Ingredients
• 5-6 cups veggie stock Ingredients
• 1 medium size butternut squash, peeled and cubed Ingredients
• 1/4 cup dry quinoa Ingredients
• 1 can (400mL) full fat coconut milk Ingredients
• Sea salt and pepper to taste Ingredients

Instructions

1. In a large soup pot, heat oil to medium. Add onions and saute for 5 minutes.
2. Add carrots and celery, saute for another 5 minutes. Then add all the spices and saute for a few more minutes.
3. Next add the veggie stock and then the butternut squash.
4. Bring to a soft boil, add quinoa and reduce to a simmer until quinoa is fully cooked about 15 minutes.
5. Add coconut milk just before serving. Garnish with fresh herbs of your choosing.
6. Keep in fridge for up to a week and reheat on stove top in a pot or keep in freezer for up to 3 months.