Butternut Squash Soup

Ingredients:

1 medium yellow onion

3 garlic cloves

1 tablespoon peeled and finely grated ginger

1 cup peeled and chopped carrots (about 2 medium or 1 very large)

1 medium butternut squash (4 cups chopped)*

2 tablespoons olive oil

1 quart vegetable broth

1/2 teaspoon dried sage

1 teaspoon kosher salt

15-ounce can chickpeas, drained and rinsed

1 cup full fat coconut milk, plus more to garnish

Instructions:

1. Dice the onion. Mince the garlic. Peel and cut the ginger. Peel and chop the carrots. Peel and dice the butternut squash.

2. In a medium stockpot or Dutch oven (or the instapot), heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 to 7 minutes. Add the garlic and ginger and cook 1 minute until lightly browned and fragrant.

3. Add the carrots, squash, vegetable broth/stock, and kosher salt and bring to a boil. Lower to a simmer and cook until carrots and squash are tender, about 10 to 15 minutes (or soup option on the instapot).

4. Add the drained and rinsed chickpeas and the coconut milk. Use a liquid measuring cup to carefully transfer the soup to a blender and blend until smooth (puree it in batches if it’s a standard size blender). Taste and add a little more salt if necessary. If desired, drizzle with a bit of coconut milk before serving.