2 tablespoons olive oil
1 small to medium sized onion, diced
2 cloves of garlic, minced
1 to 2 tablespoons of freshly minced ginger
1 teaspoon cinnamon
2 tablespoons of vegetable or chicken bouillon (if using paste)
1 small, pre-roasted butternut squash, chopped and pureed with water
1 bunch of carrots (about 6, precooked, diced and pureed with water)
1 can of coconut milk
salt and freshly cracked pepper to taste
cayenne pepper?
Add onion, garlic, ginger, cinnamon and salt to a warm, oiled soup pot on medium low heat. Once mixed, add a splash of water, bullion and stir well, coating onion. Add pureed squash, carrot and coconut milk. Cover pot and let heat up, stirring occasionally. You may add more water, depending on how thin or thick you prefer this soup. Garnish with cracked pepper or cayenne pepper for a kick.