Dice up onion and sauté in your large stock pot with olive oil of choice until cartelized, add minced garlic for 2 minute at the very end.
Deglaze pot with Vegetable stock and add dice butternut squash, potatoes and carrots. Bring to a boil. Cover and reduce heat to medium.
Cook for 30- 40 minutes until vegetables are fork tender. They will start to break down and look like this.
Add one can of coconut milk.
Then in small batches run mixture through a blender in purify to get smooth.
Next add remaining seasoning to smooth mixture.
Top with cream fresh, toasted pumpkin seeds or hazelnuts.