Creamy Carrot & Ginger Soup
You add: 2 cups of light cream or milk or coconut milk, 12 cups of water, and either 1/2 of a medium butternut squash (4 cups cubed) or 1 large can of unsweetened pumpkin.
To make: Cut squash in half. Remove skin and seeds. Chop into small cubes. Bring water to a boil in a large pot. Add squash cubes or pumpkin, Creamy Carrot & Ginger Soup Mix. Lower the heat and simmer for 30 minutes or until vegetables are tender. Purée soup using a hand blender. Add light cream. Serves 10.