Spicy Coconut Squash Soup

With the perfect balance of sweet and spicy, this creamy, cozy soup is smooth, bold, and packs just the right amount of heat. Featuring Olive Amelia Jalapeño Olive Oil and Coconut White Balsamic Vinegar, it's the ultimate comfort dish for chilly days.

Ingredients:

• 2 yellow onions, thinly sliced

• 4 cloves garlic, minced

• Salt Sisters Roasted Garlic Sea Salt, to taste

• 2 Tbsp. Salt Sisters Dragon's Breath Rub & Seasoning

• Olive Amelia Jalapeño Olive Oil

• Olive Amelia Coconut White Balsamic Vinegar

• 1 can butternut squash purée

• 4 c. vegetable broth

• 1 can pumpkin purée

• 1 can coconut cream (set aside a small amount for garnish)

Instructions:

1. Heat a large pot over medium heat and coat the bottom with a drizzle of Jalapeño Olive Oil.

2. Add sliced onions and sauté until translucent.

3. Stir in minced garlic and cook for another 2 minutes.

4. Season with a pinch of Roasted Garlic Sea Salt.

5. Reduce heat to medium-low and add butternut squash purée, pumpkin purée, and vegetable broth. Stir well to combine.

6. Add Dragon's Breath Rub & Seasoning and stir. Simmer for 20 minutes, stirring occasionally.

7. Add coconut cream (reserving a little for garnish) and 1 Tbsp. Coconut White Balsamic Vinegar. Stir and continue to simmer on low for another 10 minutes.

8. To serve, ladle the soup into bowls and garnish each with a drizzle of coconut cream, a splash of Coconut White Balsamic, a swirl of Jalapeño Olive Oil, and a sprinkle of Dragon's Breath.