Roasted Butternut Squash & Coconut Ginger Soup

Ingredients:

• 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
• 1 tablespoon coconut oil or olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 4 cups vegetable broth
• 1 (14 oz) can full-fat coconut milk
• 1 medium sweet potato, peeled and diced
• 1 red chili pepper, sliced (optional, for heat)
• Juice of 1 lime
• Salt and pepper, to taste
• Fresh cilantro leaves for garnish
• Toasted pumpkin seeds for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss the butternut squash cubes with half the coconut oil and a pinch of salt and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized, turning once halfway through.
2. In a large pot, heat the remaining coconut oil over medium heat. Add onions and cook until translucent, about 5 minutes.
3. Add garlic, ginger, turmeric, and red chili (if using), and sauté for another 2 minutes until fragrant.
4. Add the diced sweet potato, roasted butternut squash, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until sweet potatoes are tender.
5. Using an immersion blender (or in batches in a blender), puree the soup until smooth. Return to pot.
6. Stir in the coconut milk and lime juice. Heat gently without boiling. Adjust salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro and toasted pumpkin seeds.