Ingredients:

  • 1 medium butternut squash (about 2 lbs / 900 g), peeled and cubed
  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin (5 g)
  • ½ teaspoon ground nutmeg (2 g)
  • 4 cups vegetable broth (950 ml)
  • Salt and pepper, to taste
  • ½ cup coconut cream (120 ml)
  • ¼ cup pumpkin seeds (35 g), toasted
  • Fresh herbs (like cilantro or chives), for garnish

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
  2. In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic, cumin, and nutmeg; cook for 1-2 minutes until fragrant.
  3. Add the roasted butternut squash to the pot. Pour in vegetable broth, stir, and bring to a gentle simmer. Simmer for about 10 minutes to allow flavours to meld.
  4. Use a blender or an immersion blender to puree the soup until smooth. Adjust seasoning with salt and pepper, if necessary.
  5. Ladle the soup into bowls and swirl in coconut cream. Garnish with toasted pumpkin seeds and fresh herbs.