Curried Squash Soup - Dr. Heidi Lescanec ND

Ingredients

• 1 large butternut squash (about 1 1/2 pounds, makes about 2 cups cooked)
• 2 Tbsp coconut oil
• 1 1/2 cups onion, diced
• 3 cloves garlic
• 2 Tbsp fresh ginger, minced or grated
• 1/2 tsp coriander, ground
• 1/2 tsp cumin, ground
• 1/2 tsp turmeric, ground or 1 tsp fresh grated turmeric root
• 3 cups broth
• 1 tsp sea salt
• 1/2 tsp ground pepper
• 400 ml can coconut milk
• cayenne pepper or chili flakes to taste (optional)
• 4 Tbsp pumpkin seeds, toasted
• 2 Tbsp green onions, sliced