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

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

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

3.Add the cubed butternut squash, sweet potato, and carrots to the pot, stirring to coat with the aromatics and spices.

4.Pour in the vegetable broth (or bone broth 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.

5.Remove 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.

6.Stir 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.

7.Remove from heat and stir in the fresh lime juice for brightness.

8.Ladle 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.