INGREDIENTS:
- 2 Tbsp olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 (1") knob ginger, minced
- 1 lb cubed butternut squash
- 32 oz carrot juice
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1 (14 oz) can coconut milk
DIRECTIONS:
In a large pot over medium heat, add oil. Add onions, garlic, and ginger and cook until onions are soft, about 5 minutes. Add squash, carrot juice, cayenne pepper, and salt, and bring to a boil. Reduce to low and simmer until squash is fork tender, about 10 minutes. Add coconut milk, and using a blender or immersion blender, blend soup until creamy and smooth.
Top with green onions, cilantro, pepitas, and toasted coconut flakes.