Sweet Potato Ginger Soup

• 1 lb sweet potatoes or Squash
• 2 tsp coconut oil
• 2 tsp chopped garlic
• 2 tsp fresh grated ginger (or to taste)
• 2 cups veggie broth
• 1 cup coconut milk (regular or light)
• salt & pepper to taste
• to garnish: chopped green onion, cilantro and cashews

1. Peel the potatoes (or squash) and cube
2. Place in a slow cooker or instant pot with the garlic, oil, ginger, vegetable stalk, coconut milk, salt, and pepper
3. Cover and cook on low until tender (around 7-8 hours)
4. Using your hand blender, blend until smooth
5. Top with cilantro, onion, and cashews before serving.