Spiced Winter Squash Soup



Serves 4-6

  • 2 tbsp extra virgin olive oil

  • 1 medium yellow onion, chopped

  • 2 cloves garlic, minced

  • 2 tsp. turmeric

  • 2 tsp. cumin

  • 2 tsp. coriander

  • 2 tsp cinnamon

  • 2 (15.5 oz.) cans butternut squash puree

  • 1 (15.5 oz.) can pumpkin puree

  • 1 (13.5 oz) can light coconut milk

  • 1 granny smith apple, diced small

  • 1 tbsp. hemp seeds

  • 4-6 sprigs basil

  • 4-6 sprigs mint


In a large pot or Dutch oven, heat olive oil over medium-high heat.  Add onions, garlic, turmeric, cumin, coriander and cinnamon and saute for 5 minutes or until onions are translucent and fragrant.Stir in the butternut squash puree, pumpkin puree, and coconut milk.  Transfer the soup to a Vita Mix or high-powered blender and puree until smooth. Return the soup to the pot or Dutch oven and heat through. Garnish with apples, hemp seeds, basil and mint. Serve hot.

Cooks note: If you prefer a thinner soup, add filtered water or additional light coconut milk to the soup and heat through.