Mom’s Carrot and Squash Soup Recipe | Veggie Fest

Ingredients

• 3 tablespoons olive oil or refined coconut oil
• 1 large onion, chopped
• 1 tablespoon grated fresh ginger
• 2 stalks of celery, chopped
• 1 teaspoon turmeric
• 1 butternut squash (about 2 pounds), peeled and cubed
• 4 large carrots, chopped
• 4 cups vegetable broth
• 1 (16-ounce) can coconut milk
• Salt and pepper