This recipe was originally found at healthyblenderrecipes.com.
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Ingredients
| 4 | tablespoons | olive oil |
| 2 | medium | butternut squash – cut up into 8 cups of cubed butternut squash |
| 2 | medium | carrots – chopped (about 2 cups) |
| 1 | medium | onion – peeled and quartered (about 1 cup) |
| 1 | whole head | garlic peeled |
| 8 | cups | vegetable broth (I use Massel) |
| 1 | bunch | cilantro – separate the roots in a bunch and finely chop the leaves |
| 1⁄8 | cup | coconut milk (optional) |
| 2 | teaspoons | freshly minced ginger |
| 1 | tsp | Celtic sea salt |
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