In a large soup pot, heat coconut oil over medium low heat. Add in onions and sauté for 3-5 minutes, add in garlic and sauté another minute.

Next, add in squash, carrots , and cauliflower and sauté another 5 minutes until they begin to soften.

Next, add in all of your spices and mix thoroughly. After another 2-3 minutes, add in your white wine to deglaze the pot.

Now add in the broth – start with 4 cups (a 1 quart box if using premade). Bring to a boil then turn to a low heat and simmer for about 25 minutes until cauliflower is soft.

Once the vegetables are soft, transfer soup a little bit at a time to a high-speed blender until smooth or conversely, use an immersion blender (although I find they don’t get soups quite as creamy as I like).

Once you return all the soup to the pot, you can add in the coconut milk and stir to combine. If the soup is too thick for you, add in another cup of broth here and stir to combine.

Divide between 4 bowls, add a small squeeze of lemon to each then top with a drizzle of coconut milk and a tiny bit of smoked paprika for garnish.