This incredible soup was discovered on Pinterest. One of our employees has made it over and over again—it’s such a perfect fall soup. We found it on Delight Fuel from Scratch. Enjoy!"

• 1 Butternut Squash
• 3-4 carrots
• 1 inch ginger
• 1 yellow onion
• 4-5 cloves garlic
• 2-3 sprigs of fresh thyme
• 1 bay leaf
• 1 tsp turmeric powder
• 200 ml white wine
• 2-3 cups chicken broth (sub with Veggie Broth)
• salt and pepper

1. Peel and dice the carrots, squash, onion, garlic, and ginger. In a large pot heat the vegetables (including the garlic) with some avocado oil over medium-high heat until it starts to brown.

2. 
Add in the turmeric, bay leaves, fresh thyme, salt and pepper. Stir and deglaze with the white whine. Add chicken broth until the vegetables are covered with liquid and cook on low heat for about 40-50 minutes minutes.


3. Take out the bay leaves and fresh thyme (if using fresh sprigs). Transfer into a high speed blender and process until completely smooth. 

4.  Garnish with coconut oil and pumpkin seeds and enjoy immediately. 

5. Refrigerate leftovers for up to 2 days.

Yields: 4

Prep time:   15 minutes

Cook time:  50 minutes to 1 hour