This fall soup recipe is so satisfying and easy to make. Sweetened slightly with the addition of carrots and topped with white beans, pepitas and herbs.

2 cups water or vegetable broth
4 cups fresh red kuri or kabocha squash, cubed
2 carrots, chopped
¼ cup minced garlic chives
1 teaspoon fresh ginger, minced
1 teaspoon sea salt
½ cup fresh or canned coconut milk

Toppings: handful of cooked white beans, pepitas, fresh parsley, chives

Place all of the ingredients into a large pot with the exception of the coconut milk. Cover and bring to a boil. Reduce heat to medium-low and continue to cook for 30 minutes. Add coconut milk and either transfer to a blender or use an immersion blender to blend until smooth. Serve and top with your choice of cooked white beans, pepitas, fresh parsley, chives.

Serves 4