Vegan Butternut Squash Carrot Ginger Soup - ZardyPlants

Ingredients

• 1 medium onion (yellow or sweet work well)
• 3-4 cloves of garlic, minced (to taste)
• 1 inch of ginger root, grated (to taste)
• 1 large butternut squash, peeled and cut in 1-inch cubes (approximately 8 cups diced)
• 2-3 medium carrots, peeled and chopped
• 3 cups vegetable broth (I used low sodium vegetable broth)
• 2 teaspoons dried thyme, divided
• Salt and pepper, to taste
• 1 to 1 ½ cups canned coconut milk (see note 1 for substitutions)
• Roasted squash seeds, optional (see note 2 for roasting instructions)