INGREDIENTS
1 small
onion
1 tbsp
coconut oil
3
carrots
2
celery stalks
1 tbsp
ground cumin
1 tbsp
ground turmeric
1 tsp
ground ginger
5 cups
veggie stock
1 medium size
butternut squash
1/4 cup
quinoa
400 mLs
full fat coconut milk
1 serving
sea salt and pepper