Ginger Butter Squash Soup

1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1 inch of ginger, peeled and grated  
2 butter winter squash,  peeled and cut into chunks
2 yams, peeled and diced
2 carrots, diced
1/2 teaspoon Herbamare
Water 
1 cup full-fat coconut milk
Celtic sea salt and black pepper to taste
Crushed red pepper flakes to taste, optional  

- Heat olive oil in a soup pot over medium heat. Add the onion, garlic, and ginger and sauté for 5 minutes.
- Add the squash, yams, and carrots. Season with Herbamare, and sauté for 5 minutes. 
- Cover with water and bring to a boil. Reduce to a simmer and cook for 15 minutes. Add coconut milk.
- Carefully transfer 1/2 of the soup to a blender and puree until smooth. Season with Celtic sea salt and pepper.
- Transfer to serving bowls and sprinkle with pepper flakes.