Ingredients:
• 1 tbsp butter or olive oil
• 4 cups butternut squash, cubed and cooked
• 1 1/2 cups vegetable broth (cooled slightly before using)
• 1/2 cup coconut milk
• 1 clove garlic, minced
• 1-inch piece fresh ginger, grated
• Salt and pepper to taste

Garnish:
• 1 tbsp Ultimate Oil Blend
• Pumpkin seeds
• Pink peppercorn, lightly crushed

Method:
1. In a large pan, melt/heat the butter/olive oil over medium heat. Add the minced garlic and grated ginger, cooking until fragrant, about 2 minutes.
2. Add the cooked butternut squash and stir to coat with the garlic and ginger.
3. Pour in the slightly cooled vegetable broth and stir in the coconut milk. Simmer for 5 minutes to allow flavours to combine.
4. Remove from heat and allow the soup to cool slightly. Using a blender, blend until smooth and creamy.
5. Serve warm with a drizzle of Ultimate Oil Blend, and garnish with pumpkin seeds and a sprinkle of lightly crushed pink peppercorns.