Ginger Harvest Vegetable Soup

I had this at my friend Cindy Doyle's house. I adapted it to be gluten-free and dairy-free while still maintaining its deliciousness. It is savory, satisfying, and super easy. I made this in 30 minutes.4 cups stock3 cups peeled and cubed butternut or Hubbard squash1 cup peeled and cubed parsnip or sweet potato1 cup chopped cauliflower1 cup chopped green cabbage1 cup sliced celery1 cup chopped sweet onion2 tablespoons olive oil1 tablespoon minced garlic (4 to 5 large garlic cloves)1 tablespoon peeled and minced fresh ginger root (1 walnut-sized piece)3 cup unsweetened coconut milk1/2 cup minced fresh parsley or cilantro3 teaspoon saltdash of black pepperIn a 5 saucepan, heat olive oil, add garlic, and ginger. Cook 5 minutes on low heat until garlic soft, stirring occasionally. Add stock, squash, parsnip, cauliflower, cabbage, and celery. Cook on medium heat covered until tender(approximately 20 minutes. Turn off heat, add coconut milk to cream mixture to soup. Add parsley (or cilantro) , salt, pepper, and simmer 5 minutes more uncovered and serve.8 servings Image Credit:  kirybabe