Butternut Squash and Ginger Soup - Cloudberry Nutrition

Ingredients

• 1 medium butternut squash (peeled and cubed)
• 1 tbsp olive oil or coconut oil
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 1 inch piece of fresh ginger (peeled and grated)
• 1 tsp ground turmeric
• 300 g silken tofu or 400g tin coconut milk
• 200 ml chicken/vegetable broth or water
• Salt and pepper to taste
• Toasted pumpkin seeds (optional)