Remove top stem and bottom of the butternut squash then peel. Slice the squash in half vertically then, remove seeds and stringy insides. Slice squash into 1 inch squares.

Wash and peel the carrots then slice into 1 inch discs.

Heat olive oil in a large soup pot over medium heat. Add the diced onion and sauté for 3-4 minutes or until translucent. Add in the squash and carrots. Cook, stirring occasionally for 5-8 minutes or until veggies start to stick to the bottom. Add in broth and bring to a boil. Use a wooden spoon to stir and scrape up any bits that are stuck to the bottom of the pan. Turn the heat down to a simmer and partially cover. Cook for 34-40 minutes or until squash and carrots are soft.

Use an immersion blender to puree the soup until its smooth. Or let the soup cool then puree in a blender. Stir in the coconut milk, orange juice, zest, and seasonings. Adjust seasoning to your preference. Serve hot.

I served this with extra coconut milk, black rice, toasted squash seeds and chopped parsley. Feel free to top the soup with whatever you have on hand - rice, quinoa, nuts, seeds, herbs etc!