Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 3 13 Seeds turmeric capsules, emptied
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 tablespoons hemp seed oil
• Optional toppings: hemp seeds, chopped fresh herbs, drizzle of coconut cream

Instructions:

1. In a large pot, heat a drizzle of hemp seed oil over medium heat. Add diced onion and minced garlic, and sauté until softened and fragrant.
2. Add cubed butternut squash to the pot, along with turmeric, ground cinnamon, and ground nutmeg. Stir to coat the squash and onions with the spices.
3. Pour in vegetable broth and bring the mixture to a simmer. Cover the pot and cook for about 20-25 minutes, or until the butternut squash is tender.
4. Once the squash is cooked through, remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender and blend in batches until smooth.
5. Season the soup with salt and pepper to taste, adjusting seasoning as needed.
6. To serve, ladle the creamy butternut squash soup into bowls. Drizzle each bowl with a tablespoon of hemp seed oil and garnish with optional toppings such as chopped fresh herbs, or a swirl of coconut cream.
7. Enjoy the warmth and comfort of this creamy butternut squash soup, elevated with the nutty flavour and nutritional benefits of hemp seed oil!