Spiced Butternut Squash Soup

We are officially in fall which means I can eat all the butternut squash I want! Butternut squash soup felt like the best way to welcome the season so I put together an easy soup with lots of flavor. Topping with hemp seeds not only give a nice texture, but also provides a great source of protein, omega-3s, fiber, antioxidants, and many other valuable nutrients. 

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

1. In a large pot, heat coconut oil over medium heat
2. Once hot, add shallots, garlic, and ginger. Saute 2-3 minutes.
3. Add curry, nutmeg, and allspice, and cook for 30 seconds.
4. Add butternut squash, salt and pepper, crushed red pepper if using, and stir well coating squash with all seasonings. 
5. 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.
6. Remove soup from heat and use an immersion blender to puree soup until smooth. 
7. Give soup a taste and add any additional seasoning you may need. Simmer soup for a few more minutes to further combine flavors.
8. Serve soup topped with hemp seeds.