Ingredients:

  • 1 large butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed
  • 1 large yellow onion, chopped (about 1 cup / 150g)
  • 2 carrots, chopped (about ½ cup / 75g)
  • 2 celery stalks, chopped (about ½ cup / 75g)
  • 2 cloves garlic, minced
  • 1 inch ginger, peeled and grated (about 1 tablespoon)
  • 4 cups (950ml) vegetable broth (low sodium)
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 2 tablespoons olive oil
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper (optional, for a touch of heat)
  • Salt and freshly ground black pepper to taste
  • ¼ cup (30g) raw pepitas (pumpkin seeds)
  • ½ teaspoon olive oil
  • Pinch of salt
  • Fresh cilantro leaves, chopped
  • A swirl of coconut cream (reserved from the can)

Instructions:

  1. Peel, seed, and chop the butternut squash, onion, carrots, and celery. Mince the garlic and grate the ginger.
  2. Heat olive oil in the soup pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and ginger and cook for 1 minute more, until fragrant.
  3. Add the cubed butternut squash, nutmeg, cinnamon, and cayenne pepper (if using). Cook for 2-3 minutes, stirring occasionally.
  4. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the squash is very tender.
  5. Remove from heat and stir in the coconut milk. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a regular blender in batches (allowing steam to escape) and blend until smooth.
  6. Season the soup with salt and pepper to taste. Add more broth if you prefer a thinner consistency.
  7. While the soup simmers, toast the pepitas. Toss them with olive oil and salt, then toast them in a dry pan over medium heat until golden brown and popping, about 3-5 minutes.
  8. Ladle the soup into bowls. Garnish with a swirl of coconut cream, toasted pepitas, and chopped cilantro.