1. Prepare the Vegetables

Start by cubing the squash and Yukon Gold potatoes. Finely chop the shallot and set aside.

2. Sauté the Aromatics

Heat the olive oil over medium heat in a large pot. Add the chopped shallot and sauté until translucent, about 5 minutes. Add the minced ginger and sauté for another minute. Add turmeric, cumin, fenugreek, and ground black pepper. It should be smelling great by now, but pay attention, as it can start burning quickly.  

3. Add the Main Ingredients

Add the cubed squash and diced potatoes to the pot. Stir well to coat the vegetables with the spices and herbs.

4. Pour in the Broth

Pour in the vegetable broth, ensuring the vegetables are fully submerged. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes or until the squash and potatoes are tender. You could use water if that is all you have. 

5. Blend the Soup

Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup. Be careful not to overblend, as it can become gummy. 

6. Stir in the Coconut Milk (optional – can sub one extra cup of broth)

Add the coconut milk to the blended soup and stir well to combine. Let the soup simmer for another 5 minutes. Season with salt and pepper to taste. Sprinkle in the fresh dill.

7. Make the Chive Oil

While the soup is simmering, prepare the chive oil. See previous instructions. 

8. Serve the Soup

Ladle the creamy soup into bowls. Drizzle the chive oil on top for a burst of flavor and a beautiful presentation. Add other elements for color and flavor.  You can make a mandala design of your food by adding other elements like butterfly pea flower chips, nuts, chopped vegetables, and chive oil. 

9. Enjoy

Serve hot and enjoy the warm, comforting flavors of this nutritious, plant-based soup. This dish pairs wonderfully with a slice of crusty whole-grain bread or a fresh, green salad.