A nourishing, indulgent, and filling soup.
Saute carrots, celery and onion in coconut oil for about 6-8 minutes until soft.
Add squash, chicken broth, and spices, and bring to a boil.
Simmer for about 20 minutes until squash is tender.
Add in coconut milk (optional).
Puree in batches in blender and return to pan. Heat and serve.