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In a large pot over medium-high heat, melt coconut oil.
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Add onion, ginger, and garlic. Saute for ~5 minutes.
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Once softened and fragrant, add squash sweet potatoes, carrots, and salt. Saute for ~5 minutes.
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Add vegetable stock (add a little water if you don’t have enough stock to cover the vegetables). Let simmer for ~20 minutes, or until vegetables soften.
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Add coconut milk.
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Puree soup (use an immersion blender, regular blender, or food processor).
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Stir in basil and Sriracha. Adjust seasonings to taste.
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Garnish with chopped apple, basil leaves, and roasted squash seeds. (optional)