Squash, carrot soup recipe

Ingredients - Serves 6

Butternut Squash - medium size
Carrots - 4 medium organic carrots
Ginger - 4 teaspoons grated ginger
Onion - 2 medium red onions, chopped
Garlic - optional
Cumin - 2 teaspoons
Coriander powder - 2 teaspoons
Turmeric - 2 teaspoons
Garam masala - 2 teaspoons
Fenugreek ( methi) powder for Kapha only
Coconut amino/Bragg's amino/ pink Himalayan salt - 2 teaspoons
Vegetable broth - 1 liter
Ghee/coconut oil - 1 tablespoon

Cilantro chopped as garnish

Place the butternut squash cut into 2/2's and I'm on a baking sheet at 350° and bake for 30 to 40 minutes checking that the pulp is soft.
Heat ghee or coconut oil in a saucepan. Add onion and sauté for 3 to 4 minutes. Then add cumin, coriander and turmeric powder and sauté for another 3 to 4 minutes. You may have to add 4 ounces of broth to the mixture. Continue to sauté for another few minutes and add the squash cut. Cut the squash into small pieces; about 1 inch cubes. Continue to heat up for another 10 minutes adding more broth as needed. Add salt or coconut amino or brags amino. Add ginger and garam masala and turn the heat off. Use a hand held mixer to blend the soup into the right consistency. You can also use a blender on low speed.
Serve soup with chopped cilantro as garnish.