1 Tbsp. Fresh Thyme olive oil 

2/3 cup chopped yellow onion

1 Tbsp. minced fresh ginger

3 (16 oz.) pkgs. butternut squash cubes

3 medium carrots, peeled and chopped

2 cups Fresh Thyme organic low-sodium vegetable broth

1 (13.5 oz.) can coconut milk

2 Tbsp. maple syrup

1 tsp. Fresh Thyme fine sea salt

1 tsp. curry powder

1/2 tsp. ground cinnamon

2 Tbsp. chopped fresh basil plus more for garnish

1 Tbsp. fresh lime juice + wedges for garnish (optional)

Naan bread (optional)

1. In 4-quart Dutch oven, heat olive oil over medium heat. Add onion and ginger. Cook and stir until onion is tender, about 5 minutes.
2. Add squash, carrots, vegetable broth, coconut milk, maple syrup, salt, curry, and cinnamon. Bring mixture to a boil. Reduce heat and simmer, covered, for 12 to 15 minutes or until squash is tender.
3. Transfer 2 cups of squash mixture to a blender. Remove center of lid to allow steam to escape. Place a towel over the opening and carefully blend mixture until smooth. Pour pureed mixture back into Dutch oven. Stir in basil and lime juice just before serving.
4. Serve soup with naan bread. Top soup with basil leaves and beet noodles, if desired. Serve with lime wedges, if desired.

Each serving contains: 197 calories, 9 g fat, 6 g saturated fat, 0 g trans fat, 0 mg cholesterol, 407 mg sodium, 29 g carbohydrates, 5 g fiber, 10 g sugar, 3 g protein. Daily values: 421 % vitamin A, 37 % vitamin C, 8 % calcium, 10 % iron.