Ingredients
Scale
- 1 medium butternut squash (about 2–3 pounds, peeled, seeded, and cubed)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper (to taste)
- 1 cup coconut milk (or heavy cream)
- 2 tablespoons olive oil
- Fresh parsley or chives (for garnish, optional)
Instructions
Step 1: Sauté the Vegetables
- Heat Olive Oil: In a large pot, heat the olive oil over medium heat.
- Cook Onions and Garlic: Add the chopped onion and sauté for about 5 minutes, until translucent. Add the minced garlic and cook for an additional 1–2 minutes until fragrant.
Step 2: Cook the Squash
- Add Squash and Spices: Stir in the cubed butternut squash, cinnamon, nutmeg, salt, and pepper. Cook for about 5 minutes, stirring occasionally.
- Add Broth: Pour in the vegetable or chicken broth, bring to a boil, then reduce heat and simmer for 20–25 minutes, or until the squash is tender.
Step 3: Blend the Soup
- Blend Until Smooth: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend carefully.
- Stir in Coconut Milk: Return the soup to the pot if needed and stir in the coconut milk. Heat gently until warmed through and adjust seasoning if necessary.
Step 4: Serve
- Garnish: Ladle the soup into bowls and garnish with fresh parsley or chives if desired.
- Enjoy: Serve warm with crusty bread or a side salad.
- Prep Time: 15
- Cook Time: 35