Vegan Winter Squash & Hemp Heart Soup (Gluten-Free, Dairy-Free, Soy-Free)

Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent (about 5 minutes). Add garlic and ginger and cook another 1–2 minutes.

Add veggies & spices: Stir in the squash, carrot, cinnamon, and nutmeg. Cook for 2–3 minutes to coat in spices.

Simmer: Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until squash and carrots are tender.

Blend: Add hemp hearts, then use an immersion blender to puree the soup until smooth. Or carefully transfer to a blender in batches.

Finish: Stir in lemon juice and coconut milk if using. Season with salt and pepper to taste.

Serve warm: Garnish with extra hemp hearts, a swirl of coconut milk, or fresh herbs like parsley or thyme.