Renew Life: Autumn Butternut Chowder
- Heat coconut oil in small skillet over medium heat. Add the pumpkin seeds and toast, stirring frequently, until they begin to brown and pop (approximately 5-7 minutes). Remove from heat and set aside.
- Combine the squash, stock, tomato, onion, bell pepper, chile, ginger, scallions and thyme in a large pot. Place over high heat and simmer uncovered for about 45 minutes, stirring occasionally, until the vegetables are tender.
- Remove from the heat and blend with an immersion blender for 2-4 minutes until smooth. Add the cilantro and lime juice. Serve with a sprinkling of the toasted pumpkin seeds. ENJOY!