Sauté Base – In a large pot over medium heat, add a splash of water or broth. Sauté the onion, garlic, and green onions until fragrant, about 3 minutes.

Add Vegetables & Seasoning – Stir in the butternut squash, cabbage, carrot, chayote, and celery. Add the Italian seasoning, garlic powder, onion powder, and cayenne pepper. Mix well to coat the vegetables with the seasoning.

Simmer – Pour in the 8 cups of water with bouillon cubes (or vegetable broth). Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.

Add Coconut Milk – Stir in the coconut milk and let it cook for another 5 minutes, allowing the flavors to meld together.

Blend (Optional) – For a creamy texture, use an immersion blender to partially blend the soup, or keep it chunky for a more rustic feel.

Serve & Enjoy – Ladle the soup into bowls and garnish with fresh herbs, if desired. Serve warm and enjoy this comforting, nutrient-packed dish!