4 Cup (64 tbs) (Such As Pacific Natural Foods Brand)
1 , juice and pulp extracted
1⁄2 Teaspoon (A Dash)
Heat the extra virgin coconut oil in a large heavy soup pot over medium-high heat. Add the garlic and ginger and sauté briefly, about 30 seconds. Add the onion and carrots. Sauté 2-3 minutes, or until just tender. Season lightly with salt to taste.
Add the spinach, butternut squash, shitake mushrooms, vegetable broth, lime and coriander. Simmer 5-6 minutes (or until mushrooms are soft.)
Use a hand-held stick blender to process vegetables into a creamy soup (alternatively you can wait until the soup cools and then transfer it in batches to a blender and process until smooth and creamy.) Serve warm.
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