Spicy Butternut Squash and Sweet Potato Soup

Instructions

1. 1
   Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3 minutes until translucent.
2. 2
   Stir in garlic, ginger, and fresh chili (or red pepper flakes). Cook for 1 minute until fragrant.
3. 3
   Add diced butternut squash and sweet potatoes. Sprinkle in cumin, smoked paprika, cayenne, salt, and black pepper. Sauté for 2 minutes to combine.
4. 4
   Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until veggies are tender.
5. 5
   Turn off the heat. Use an immersion blender to puree the soup until completely smooth, or work in batches with a countertop blender.
6. 6
   Stir in coconut milk and lime juice. Blend again if needed. Taste and adjust salt or spice.
7. 7
   Ladle into bowls and garnish with cilantro and pumpkin seeds. Enjoy hot!