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Cut the butternut squash in half and rub with 1 Tbsp coconut oil.
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Place cut sides face down on a baking sheet and bake at 350 degrees for 30 minutes until soft.
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In the meantime, chop the garlic and onion and sauté, on medium high heat, in a large pot with 1 Tbsp. coconut oil for about 5 minutes or until onions are soft.
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Add the carrots, salt, thyme, and ground ginger and stir.
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Add the vegetable broth, turn to high, and bring to a boil.
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Reduce heat and simmer for 10-15 minutes.
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When butternut squash is soft, remove from oven and allow to cool.
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Once cool enough to handle scoop out seeds, remove the skin and place squash in a blender.
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Add the broth mixture and blend until smooth.