Ingredients:

  • 3 lbs butternut squash, peeled and cubed
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 4 cups vegetable broth
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tbsp lemon juice
  • 1 can (13.5 oz) full-fat coconut milk

Instructions:

  1. Heat the olive oil over medium heat in a large pot. Add the diced onion and sauté for 5 minutes until translucent.
  2. Stir in the minced garlic, grated ginger, cumin, and paprika. Cook for 60 seconds until fragrant.
  3. Add the cubed butternut squash to the pot, stirring to coat in the spice mixture. Pour in the vegetable broth.
  4. Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes until the squash is fork-tender.
  5. Remove the pot from heat and use an immersion blender to blend the soup until completely smooth.
  6. Stir in the coconut milk and lemon juice until the soup is a vibrant gold color.