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  • 1 small onion, finely chopped
  • 1 tbsp extra-virgin olive oil or coconut oil
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 1 tbsp ground cumin
  • 1-2 tbsp ground turmeric*
  • 1 tsp ground ginger
  • 5-6 cups veggie stock
  • 1 medium size butternut squash, peeled and cubed
  • 1/4 cup dry quinoa
  • 1 can (400mL) full fat coconut milk
  • Sea salt and pepper to taste
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