Golden with turmeric and warmed with fresh ginger, this soup turns humble butternut squash into something silky and deeply comforting. The onion, garlic, and cinnamon build a fragrant base before the squash simmers low and slow until it's fall-apart tender, then gets blended into a completely smooth, velvety puree. Rich coconut milk stirred in at the end gives the whole pot a luxurious body and a bright, subtly sweet finish, balanced by a squeeze of fresh lemon juice. A scattering of dry-roasted pumpkin seeds and chopped cilantro on top adds crunch and freshness to every bowl. It's an easy one-pot meal that comes together mostly hands-off, and it's a great fit for a dairy free kitchen.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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