Ingredients

• 1 tablespoon Olive Oil
• 1 Leek, cleaned, and sliced
• 1 cup Fennel, chopped
• 3 cups carrots, chopped
• 1 cup Butternut Squash, chopped 
• 2 Garlic Cloves, minced
• 1 Tbsp Ginger, grated  
• 1 Tbsp  Turmeric Powder
• Salt and Pepper to taste
• 3 cups Low Sodium Vegetable Broth
• 1 can Light Unsweetened Coconut Milk

Instructions

1. Heat the olive oil in a large dutch oven or saucepan. Add the fennel, leeks, carrots, and squash. Saute for 3 - 5 minutes until the veggies start to soften. Add the garlic, ginger, turmeric, salt, and pepper, and saute for a few more minutes.
2. Add the broth and coconut milk. Bring the mixture to a boil, cover, and simmer for 20 minutes.
3. Once the soup is cooked, add it to a blender and blend until creamy. You could also use an immersion blender. Taste and adjust seasonings to your taste.
4. Serve immediately with a dollop of coconut yogurt and enjoy!