Turmeric Butternut Squash Ginger Bisque for the Svadhisthana (Sacral) Chakra

In a large pot or Dutch oven, heat coconut oil over medium heat. Add onion and ginger, and sauté until soft, about 10 minutes. Add stock, bring to a boil, and then add cooked butternut squash. Stir in coconut milk, turmeric, cinnamon, salt, and pepper. Cover with lid, reduce to low heat, and let simmer, minutes. Blend soup to a smooth purée using an immersion blender, or let it cool and purée it in batches with a regular blender. Serve garnished with pumpkin seeds.