Step 1

Add olive oil to a large heavy-bottomed pot or Dutch oven set over medium heat. Once oil is hot, add shallots and cook for about 2 minutes, stirring frequently. Add the cashews and cook until lightly browned, about 3 minutes.

Step 2

Add garlic to pot and cook for 30 seconds. Add butternut squash, ginger, cumin, coriander, curry powder, turmeric, salt, and pepper. Cook, stirring constantly, for 2 minutes until the spices smell fragrant.

Step 3

Add stock and maple syrup to pot and bring soup to a boil. Reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the squash is tender enough to be easily pierced with a fork.

Step 4

Add 1 cup of the coconut milk. If using an immersion blender, purée the soup right in the pot until creamy and smooth. If using a regular blender, allow the soup to cool for about 15 minutes, then transfer it in batches to a blender and blend on high until creamy and smooth before returning to pot.

Step 5

Just before serving, bring a small pot of water to a simmer. Working with one egg at a time, crack each egg into a small dish or ramekin. Using a spoon, stir the water vigorously to create a vortex, then gently slide the egg into the center of it. Cook until the white is just barely set but the yolk is still soft. Using a slotted spoon, carefully remove egg from water and set on a plate.

Step 6

Divide the soup between 6 bowls. Whisk hemp-infused coconut oil into the remaining coconut milk, then drizzle the mixture evenly over each bowl. Top with any optional garnishes, then carefully slide a poached egg onto each bowl.

Note:

This soup can be served hot or refrigerated for later. If you aren't serving right away, stop at step 4. Poach eggs as needed right before you're ready to serve.