Spiced Butternut Squash Soup
- 1 large butternut squash, peeled and cubed (about 4-5 cups)
- 2-3 cups of vegetable stock
- 1 cup whole fat, unsweetened coconut milk
- 1 1/2 tablespoon curry
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 tablespoon fresh ginger, minced
- 3-4 cloves garlic, minced
- 2 shallots, diced
- 1 tablespoon coconut oil
- salt and pepper to taste
- crushed red pepper to taste
- hemp seeds for topping
- In a large pot, heat coconut oil over medium heat
- Once hot, add shallots, garlic, and ginger. Saute 2-3 minutes.
- Add curry, nutmeg, and allspice, and cook for 30 seconds.
- Add butternut squash, salt and pepper, crushed red pepper if using, and stir well coating squash with all seasonings.
- Add vegetable stock and coconut milk to the pot. Bring to a boil, stir, cover pot and reduce heat to a simmer. Allow soup to simmer for 15-20 minutes, or until squash is soft.
- Remove soup from heat and use an immersion blender to puree soup until smooth.
- Give soup a taste and add any additional seasoning you may need. Simmer soup for a few more minutes to further combine flavors.
- Serve soup topped with hemp seeds.