Great hearty recipe for the fall and winter time, full of nutritious vegetables and tons of flavour. 

What You’ll Need: 

• 1 large pot 
• 1 baking sheet 
• 1 blender
• 1/2 tbsp ripe olive oil
• 1 medium onion
• 3 cloves of garlic (minced)
• 2 medium butternut squashes (cubed)
• 1 tsp pink salt
• 1 tsp black pepper
• 1 tbsp of fresh thyme leaves
• 2 cups Ripe Vegan Mushroom Broth
• 1 1/2 cups of coconut milk or coconut cloud 
• Ripe Chilli Oil 
• 2 tsp of lime juice 

Cooking Instructions:

1. Bake butternut squash on 375 for 40min
2. In a large pot, heat the olive oil over medium heat until warm
3. Toss the onion and garlic and stir to coat with olive oil. Allow to cook for about 3 minutes, until the garlic becomes fragrant
4. Add in cooked butternut squash, stir to combine and sauté for ~7 mins until the butternut squash releases flavour and onions are translucent
5. Next add the pink sea salt, pepper, thyme, broth, coconut milk and stir to combine
6. Bring to a boil and then to a simmer for another 10 mins
7. Remove from heat. Pour the soup into a large blender. Now add the lime juice into the blender too. If you're not using a large blender then do this in increments. Blend until creamy and smooth. OR, you can use an immersion blender and puree the soup ingredients until combined and smooth.
8. Taste and add salt and pepper to taste if necessary.

Garnish with:
Chilli oil, lime and thyme 

Recipe Serves:
2-4 people