Instructions

1. Melt coconut oil in a large saucepan or dutch oven over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add squash, broth, thyme, and nutmeg to the pot.
4. Bring to a simmer.
5. Cover the pot with a lid and cook until the squash is soft and tender for about 20 minutes.
6. Remove the thyme from the pot.
7. Use a stick blender to puree the squash in the pot. A blender can be used instead if you don’t have a stick blender. Only blend small batches of the soup at a time.
8. Blend until smooth.
9. Return the puree to the pot and stir in the coconut cream.
10. Bring to a simmer, then remove immediately from heat.
11. If the soup is too thick, you can thin it with more broth or water if needed.
12. Season the soup with salt and pepper before serving.
13. Garnish with additional nutmeg or pumpkin seeds if desired.