Spicy Butternut Squash Soup

Ingredients

2 tbsp. olive oil
1 inch ginger, peeled and grated
3 cloves garlic, minced
2 tbsp fresh cilantro, finely chopped
1/2-1 chili (to taste), minced
1 tsp. cumin
1/2 tsp. turmeric
1 medium onion, diced
1 carrot, chopped
1 stalk celery, chopped 
4 cups butternut squash, seeded and cubed
4 cups vegetable broth
1/2 cup coconut milk
Salt and pepper

Method 

In a large pan or soup pot, heat olive oil over medium heat. Add onion and sauté until begins to brown. Add ginger, garlic, cilantro and chili and sauté for 1 minute. Add cumin and turmeric. Add carrot and celery and sauté for several minutes, until they begin to soften. Add squash, vegetable stock and coconut milk. Season with salt and pepper. Bring to a boil, reduce heat and cook at a simmer until squash is tender. Allow soup to cool a bit and transfer to bowl of food processor or blender. Blend until smooth.

Garnish with toasted coconut chips, sliced chili and/or fresh cilantro

To toast coconut chips: preheat oven to 350 F. Place chips on baking sheet and bake until golden, ~5 minutes, watching like a hawk so that they don't burn.