Spiced Butternut Squash Soup with Coconut Cream

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

2Stir in the garlic (3 cloves), ginger, turmeric, cumin, and chili flakes. Cook for 1-2 minutes until the spices are fragrant and well-combined with the onions.

3Add the cubed butternut squash (1 medium) and vegetable broth (750 ml) 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.

4Remove 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.

5Stir in 3/4 of the coconut milk (reserve the rest for garnishing), lime juice (1 tbsp), salt, and pepper. Return to low heat for 2 minutes to warm through.

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