Butternut squash is one of my favorite bases because it's slightly sweet and goes well with many different spice combinations, from ginger cookies to curries to a simple thyme and sage combo that our family loves at Thanksgiving. I added a little Jamaican jerk seasoning to this soup, which gives it a slightly tropical twist with the addition of coconut milk.
Swap Option: No dates on hand? Use maple syrup to add the signature sweetness in this soup. You can also swap all spice and cumin for basic curry seasoning for a different flavor!
Technique Tip: Boiling will cause the coconut milk to break, so keep it at a simmer. Purchase pre-cut butternut squash and onion to cut down on prep time.
Serve in a scooped out a small pumpkin for a spectacular fall dish.
In a large Dutch oven, heat the coconut oil (or olive oil) over medium-high heat.2.
Add the onion, butternut squash and a generous pinch of salt and saute until softened, about 10 minutes. Add the allspice, cumin and oregano and stir to toast the spices, 1-2 minutes.3.
Add the garlic, fresh turmeric, dates, coconut milk and enough vegetable broth to barely cover all ingredients. Bring the mixture to a simmer (boiling will risk breaking the coconut milk so be careful not to let it get too hot). Allow the soup to simmer 20 minutes to bring the flavors together.4.
Remove from the heat and use a hand blender to puree soup into a creamy-smooth consistency.5.
Add more broth to adjust consistency as desired. Season with additional salt, if needed, and pepper.6.
Bring the pureed mixture to a simmer again before serving. Divide into 4 vessels and serve the soup topped with fresh chives, toasted pepitas, flaky salt and a swirl of good quality olive oil.