Tired of the same ole' tired soup? Treat yo self to this healthy and flavorful Butternut Squash soup! (Recipe below)


1 tablespoon coconut oil

1 medium white onion chopped

3 cloves of garlic chopped

¼ teaspoon turmeric

½ teaspoon ground coriander

2 tablespoons red curry paste

2lb butternut squash, 5½ cups peeled and chopped

2 cups vegetable broth

1 (14 oz.) can whole coconut milk

1 teaspoon cinnamon

5 teaspoons raw turbinado sugar

1 teaspoon kosher salt

½ teaspoon pepper

2 tablespoons fresh lime juice

Spiced Pumpkin Seeds

½ cup pumpkin seeds

½ teaspoon maple syrup

½ teaspoon red pepper flakes

¼ teaspoon ground coriander

¼ teaspoon cinnamon

¼ teaspoon kosher salt

¼ c cup green onion


Heat coconut oil in a large heavy pot or Dutch oven over medium heat. Once dissolved add in onion, garlic, turmeric, coriander, curry paste and cook for 5 minutes. Add in butternut squash, vegetable broth and coconut milk and bring the mixture to a boil.Reduce heat to a light simmer and add in cinnamon, sugar, black pepper, salt and lime juice and let cook for approximately 15 to 20 minutes or until squash is soft.

While the soup simmers make the spiced pumpkin seeds by mixing seeds, maple syrup, red pepper flakes, coriander, cinnamon and kosher salt in a small bowl. Once seeds are well-coated fold in green onion and set aside.

When the squash is soft transfer the mixture to a blender and blend until smooth. Blend in batches if necessary but don’t fill the mixture to the top to avoid an excessively hot eruption. Once blended, spoon soup into a large bowl, top with spiced pumpkin seeds and sprinkle atop extra lime juice (optional). Serve warm.

For more Meiko And The Dish recipes visit: https://www.meikoandthedish.com