Butternut squash/carrot ginger soup

This one is a winner if I do say so myself. It's so simple and easy to make too! Since it has only a few ingredients, be sure to pick the best! Organic. No BS added in. 

Ingredients:

1 butternut squash

3 large carrots

1 red chili

2 cloves of garlic

Fresh ginger root

1 small yellow onion

1 can of coconut milk

32 oz of vegetable broth

Cilantro for garnish

Spices:

curry powder

saffron (optional; it's expensive)

ground ginger

Saffron. This stuff is pretty pricey. A girlfriend of mine brought me some home from a spice market overseas!

Pot o' Soup.

Directions:

Peel and de-seed your squash. Cut into chunks. Cut carrots into similar size (no need to peel them). Put on a baking sheet and drizzle with oil and sprinkle with sea salt. Bake at 375 until tender. Meanwhile, in a heavy stockpot, saute onion, 2 cloves of garlic, the red chili (I leave the seeds in), and about 1tablespoon of fresh ginger. When the onion is translucent, sprinkle in about 1 teaspoon of saffron, 1 1/2 teaspoons of curry powder, and about 1 teaspoon of ground ginger. These are all approximate and you can really add/subtract to your liking. Saute for a few more minutes to cook the curry powder a bit. Add in your coconut milk and vegetable broth. By now your squash and carrots should be cooked through, carefully add them to the broth and let simmer for about 15-20 mins. Turn off and let cool. This is very important. This soup is a puree so if you put it in your blender hot, you will likely get burned (trust me!). I used my vitamix so that it would be extra silky, but use whatever device you see fit. Blend your chilled soup and then add it back to the pot. Heat it through. Taste for salt. Serve with a little cilantro on top and enjoy!