INGREDIENTS
1
large butternut squash, sliced in half and seeded
2
large carrots, peeled, roughly chopped
2
stalks celery, roughly chopped
1
large onion, peeled and diced
1 clove
garlic, peeled and minced
32 oz
vegetable stock, homemade or store bought. fat-free and low-sodium
2
teaspooon coconut oil, divided
salt and pepper,
coconut milk, garnish (optional)
basil, chiffonade, garnish (optional)