Sweet Potato & Butternut Squash Soup

In a large pot, heat the olive oil and then add onions and garlic and ginger. Cook about 5 minutes.

Stir in leeks, sweet potato, squash, and spices. Cook for 5 more minutes.

Then, pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat to simmer, cover the pot with a lid, and cook for about 45 minutes (until veggies are soft).

Remove from heat, pour in entire contents of the can of coconut milk and use a handheld immersion blender to blend the soup together.