2 tbs coconut oil
1 medium butternut squash
1 (14 oz can) of coconut milk
1 small yellow onion, chopped
1 small red onion, chopped
1 large carrot, chopped
2 tsp ginger, freshly chopped or powder
2 cups low sodium, gluten-free chicken broth
2 tsp agave nectar
1/2 tsp sea salt
1 garlic clove, pressed
Heat oil in a large soup pot over medium-high heat.
Add onions, garlic, carrot and ginger. Cook, stirring frequently, until fragrant and onion is translucent, about 5 minutes.
Stir in agave nectar and salt and cook 1 minute longer.
Stir in squash, broth and coconut milk and bring to a boil. Reduce heat and simmer until squash is tender, 20 to 25 minutes.