Butternut Squash Soup with Yoghurt Drizzle

INGREDIENTS

1 large butternut squash (approx. 8 cups), peeled and diced into roughly 1-inch chunks
2-3 medium carrots, sliced
1 medium onion, diced
3-4 cloves of garlic, minced
1 inch of ginger, minced (or ½ to 1 teaspoon of powdered ginger, either to taste)
3 cups vegetable broth
1 teaspoon of dried thyme
1 heaped Tbsp of The Coconut Collab Natural Coconut Yog

For Serving

Heat the oil in a large pot over medium heat. Add the onion, garlic and ginger and sauté until soft, 5 to 8 minutes.
Add the butternut squash and carrot and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
Add the vegetable broth, and dried thyme. Stir and cook 30 seconds to 1 minute. Bring to a boil, cover, and reduce heat to a simmer. Cook until the veg is tender, 20 to 30 minutes.
Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. Add the Coconut Collab Natural Coconut Yog and blend again until fully mixed. If your soup is too thick, add up to 1 cup more broth and blend.
Serve hot and mix The Coconut Collab Natural Yog with some water and swirl into the soup for extra creaminess. Lastly, season to taste and serve with dill/parsley/coriander, and crusty bread on the side.