This nourishing and warming soup couldn’t be easier to make. Butternut squash adds a nutty flavor here and the coconut milk adds the perfect amount of creaminess. I love the warming spices of cinnamon and cumin, and when paired together, it brings about a subtle spiced earthiness flavor. My recommendation is to make a big batch of this soup and have leftovers for lunches!
Ingredients:
(serves 4)
1 medium butternut squash, peeled and chopped into ¾ inch pieces
1 head of cauliflower, chopped into florets
1 yellow onion, diced
3 cloves garlic, minced
3 cups chicken (or vegetable) broth
3/4 cup coconut milk
2 Tbsp coconut oil
1/4 tsp ground cinnamon
¾ tsp ground cumin
Salt and pepper to taste
¼ cup raw pumpkin seeds, toasted (for garnish)
Directions:
Heat a large pot over medium heat. Add coconut oil, onion, and and a pinch of salt. Cook for about 10 minutes, stirring every so often, until onions are softened.
Add the garlic and cook until fragrant, about 1 minute.
Add cauliflower, squash, and broth. Bring to a boil and then simmer until vegetables are cooked through and are easily pierced with a fork, about 15 minutes.
Add coconut milk, cinnamon, cumin, salt, and black pepper. Stir to combine.
Use an immersion blender or blender and blend until smooth. Taste and adjust seasonings if needed.
Garnish with a drizzle of olive oil, toasted pumpkin seeds, and a sprinkle of flaky sea.
Optional: Roast the butternut squash and cauliflower before adding to the soup. I made it both ways and didn’t feel that the roasting added that much extra flavor, but it’s up to you!
