Antioxidant-Rich Winter Squash & Sweet Potato Soup with Coconut Milk

1Heat the olive oil (2 tablespoons) in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent and fragrant.

2Stir in the garlic (2 cloves) and ginger, cooking for 1 minute until aromatic. Sprinkle in the cumin, coriander, cinnamon, and cayenne pepper (⅛ teaspoon) (if using), stirring constantly for 30 seconds to bloom the spices.

3Add the cubed butternut squash (1 medium), sweet potato, (1 medium) and carrots (2 medium) to the pot, stirring to coat with the aromatics and spices.

4Pour in the vegetable broth (or bone broth (3 cups) if not strictly vegetarian) and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook for 18-20 minutes, or until the vegetables are very tender when pierced with a fork.

5Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth, or carefully transfer batches to a blender and blend until silky. Return the soup to the pot if needed.

6Stir in the coconut milk, salt, and black pepper. Return to low heat and warm through for 2-3 minutes, stirring occasionally. Taste and adjust seasoning as needed.

7Remove from heat and stir in the fresh lime juice (1 tablespoon) for brightness.

8Ladle the soup into bowls. Garnish each serving with chopped cilantro and toasted pumpkin seeds. Serve hot with crusty bread or a side salad, if desired.