Spiced Butternut Squash Soup with Coconut Cream (2)

1.Heat the coconut oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until translucent and soft.

2.Stir in the garlic, ginger, turmeric, cumin, and chili flakes. Cook for 1-2 minutes until the spices are fragrant and well-combined with the onions.

3.Add the cubed butternut squash and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the squash is fork-tender.

4.Remove the pot from the heat. Use an immersion blender to blend the soup until completely silky and smooth. Alternatively, transfer to a stand blender in batches.

5.Stir in 3/4 of the coconut milk (reserve the rest for garnishing), lime juice, salt, and pepper. Return to low heat for 2 minutes to warm through.

6.Ladle the soup into bowls. Drizzle the remaining coconut cream in a swirl on top and garnish with fresh cilantro and toasted pumpkin seeds.