1. Heat coconut oil in a deep pot over low heat and stir-fry onion, garlic, ginger and lemongrass over medium-high heat for 1-2 minutes.

2. Stir in butternut squash, carrot, curry powder and chili powder. Then, add pumpkin puree and mix well.

3. Add vegetable broth and seasoning, then simmer the soup until vegetables become tenders.

4. Blend them with a blender, then pour in Califia Farms almond milk and coconut milk. Season with salt and black pepper. Enjoy!