Savory Squash, Carrot, and Ginger Soup

In a 2-quart stockpot, heat oil over medium heat. Sauté carrots and onions until softened. Add next 4 ingredients (through apple); sauté until fragrant.

Add broth and salt. Reduce heat to medium-low; simmer, covered, 45 minutes or until vegetables are tender.

Pulse mixture in a blender or food processor until smooth. Add coconut milk, then add salt, to taste.

Garnish with diced pear and chives, if desired. Serve with 1 piece of bread.