Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup coconut milk or heavy cream
- 1 tbsp olive oil or butter
- 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
- Optional garnish: pumpkin seeds, chopped parsley, or a drizzle of cream
Instructions
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until soft and fragrant.
- Cook the Squash: Add the cubed butternut squash, cinnamon, and nutmeg. Stir well to coat.
- Simmer: Pour in the vegetable broth, bring to a boil, then reduce heat and let simmer for 20-25 minutes until the squash is tender.
- Blend: Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender.
- Finish: Stir in coconut milk or heavy cream. Season with salt and pepper to taste.
- Serve: Ladle into bowls and garnish as desired.