Butternut Squash Soup

This warming squash soup is as simple as it is delish. The secret to the squash is to roast it whole, no need to cut a hard squash, just pop it in oven while you prep the rest of the ingredients

Ingredients:

1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed

1 tablespoon olive oil

1 onion, chopped

2 garlic cloves, minced

4 cups vegetable broth

1/2 cup coconut milk (optional for creaminess)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Salt and pepper to taste

Optional toppings: roasted pumpkin seeds, a drizzle of cream or coconut milk, fresh thyme

Instructions:

1. To start, you'll need a medium butternut squash, roughly 2-3 pounds. Begin by peeling, seeding, and cubing the squash. Preheat your oven to 400°F (200°C). Toss the cubed squash with a tablespoon of olive oil, a pinch of salt, and a bit of pepper, then spread the cubes evenly on a baking sheet. Roast the squash in the oven for about 25-30 minutes, or until it becomes tender and starts to caramelize around the edges.

2. While the squash is roasting, heat another tablespoon of olive oil in a large pot over medium heat. Add one chopped onion to the pot and sauté it until it becomes translucent, which should take about 5 minutes. Add two minced garlic cloves and cook for an additional minute, just until the garlic is fragrant.

3. Once your onion and garlic are ready, add the roasted butternut squash to the pot along with four cups of vegetable broth. Season the mixture with half a teaspoon of ground cinnamon and a quarter teaspoon of ground nutmeg. Bring the pot to a boil, then reduce the heat and let it simmer for 15-20 minutes, allowing all the flavors to meld together.

4. After simmering, blend the soup until smooth. You can use an immersion blender directly in the pot or transfer the soup to a countertop blender in batches. For a creamy touch, stir in half a cup of coconut milk.

5. Finally, season the soup to taste with additional salt and pepper. Serve the soup hot, and if you like, garnish it with roasted pumpkin seeds, a drizzle of cream or coconut milk, and a sprinkle of fresh thyme for an extra special touch. Enjoy your comforting bowl of butternut squash soup!

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• 1 medium butternut squash (2-3 lbs)

• 1 onion

• 2 garlic cloves

• Olive oil

• Vegetable broth (4 cups)

• Ground cinnamon (1/2 teaspoon)

• Ground nutmeg (1/4 teaspoon)

• Salt

• Pepper

• Coconut milk (1/2 cup)

• Roasted pumpkin seeds

• Fresh thyme

• Cream or additional coconut milk for drizzling.