Here is a quick and easy recipe for the holidays.

I sautéed 2 tsp chopped ginger in a little coconut oil, then added 1 cup veggie broth, 1/2 cup lite coconut milk and about 1 cup winter squash that I had oven roasted with sea salt, cinnamon and cumin. I heated the soup and added a little extra cinnamon and cumin (I thought about adding a little curry powder, but it already tasted really good). Then I used an immersion blender to blend up the winter squash and make it thick. Next, for more texture, I added about 1/4 cup additional chunks of the roasted winter squash that I had reserved. The topping is a homemade trail mix that I make from organic nuts and such, but you could use any combo that you like. Mine is organic pumpkin seeds, sunflower seeds, almonds, walnuts, currants and unsweetened coconut.

I used kabocha squash, but this is also delicious with pumpkin or butternut squash.