2 tablespoons Organic Virgin Coconut Oil
1 large onion, diced
3 garlic cloves, minced
2 teaspoons minced ginger
1 medium butternut squash, peeled and cut into ½ inch cubes
3 cups vegetable broth
1 teaspoon maple syrup
½ teaspoon salt
⅛ teaspoon cayenne (more to taste)
⅛ teaspoon nutmeg
½ cup coconut milk
Melt the coconut oil in a large Dutch oven or soup pot over medium heat. Add in the onion and sauté, stirring occasionally, until softened, about 5-7 minutes. Add in the garlic and ginger and sauté for 1-2 minutes until fragrant.
Add in the squash, broth, maple syrup, salt, cayenne, and nutmeg. Stir and bring to a simmer. Cover and cook for 10 minutes until the squash is fork tender.
Transfer the soup to a heat-safe blender and blend until smooth, in batches if needed. Return the soup to the pot, stir in the coconut milk, and cook over medium heat to warm through.
Ladle into soup bowls and top with a drizzle of coconut milk, pumpkin seeds, and cayenne, if desired. Enjoy!