Warming butternut squash soup

• 800g butternut squash (peeled, deseeded, and diced)
• 1 medium onion (chopped)
• 2 cloves garlic (crushed)
• 1 medium carrot (diced)
• 750ml vegetable stock
• 200ml coconut milk or double cream
• 1 tbsp olive oil or butter
• ½ tsp ground cumin
• ½ tsp ground nutmeg
• ½ tsp smoked paprika (optional)
• 2 tbsp SUCSEED blend of your choice
• Salt and black pepper to taste
• 1 tbsp lemon juice or apple cider vinegar (optional)
• Seeds or croutons (for garnish)
• Fresh parsley or thyme (for garnish)

Prepare the Vegetables

• Peel, deseed, and chop the butternut squash into small cubes.
• Dice the onion and carrot and crush the garlic.

Sauté the Spices

• Heat olive oil or butter in a large pot over medium heat.
• Add the chopped onion and cook for about 3-4 minutes until soft.
• Stir in the garlic, cumin, nutmeg, and paprika, cooking for another 30 seconds until fragrant.

Cook the Squash

• Add the diced butternut squash and carrot to the pot. Stir well to coat with spices.
• Pour in the vegetable stock and bring to a boil. Reduce heat and let it simmer for 20 minutes, or until the squash is tender.
• Remove from the heat and stir in the seeds

Blend the Soup

• Use a blender to purée the soup until smooth.
• Stir in the coconut milk (or double cream) and let it simmer for another 5 minutes.
• Season with salt, black pepper, and lemon juice or apple cider vinegar to taste.

Serve

• Ladle the soup into bowls and garnish with seeds, croutons, or fresh herbs.
• Serve warm with crusty bread.