INGREDIENTS
8 cups
Butternut squash
2 cups
Carrot
1/2 cup
Cilantro, root or stems
2 tbsp
Cilantro, leaves
1
head Garlic
1 tbsp
Ginger
1
Yellow onion, medium
1/4 cup
Coconut milk, full-fat canned
8 cups
Vegetable broth
1 tsp
Maple syrup, pure
1
Black pepper, Freshly ground
1 tsp
Celtic sea salt
3 tbsp
Olive oil, extra-virgin