Serves 4


  • 1 TBSP extra-virgin olive oil or coconut oil
  • 2 medium carrots, peeled and chopped
  • 2 medium celery stalks, chopped
  • 1 medium yellow onion, chopped
  • 4-6 garlic cloves, finely chopped
  • 2 tsp ground cumin
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground turmeric
  • 1 (2-1/2 lb) butternut squash, peeled, seeded, and cut into 1-inch chunks
  • 4 cups chicken broth
  • 1/2 cup canned coconut milk (full fat), optional
  • Sea salt and black pepper, to taste
  • Toasted pumpkin seeds, for garnish


  1. Heat the oil in a large pot over medium heat.
  2. Add the carrots, celery, and onion. Cook, stirring occasionally, until the onion is soft
  3. and translucent, about 5 minutes.
  4. Add the garlic, cumin, cinnamon, ginger, and turmeric. Cook, stirring, for 1 minute.
  5. Add the squash and broth. Bring to a boil, then reduce to medium-low, cover, and
  6. simmer for 15-20 minutes until the squash is tender.
  7. Using an immersion blender, puree the soup until smooth. Alternatively, puree the soup in batches in a regular blender.
  8. Remove the center piece from the lid and cover the lid with several layers of kitchen towels. Use caution when pureeing hot liquids. Return the pureed soup to the pot.
  9. Stir in the coconut milk, if using.
  10. Season the soup to taste with salt and pepper. Garnish bowls of the soup with toasted pumpkin seeds.