September: Butternut Squash Soup
Cozy up with a bowl of creamy butternut squash soup as autumn approaches. Infused with warming spices like cinnamon and nutmeg, this soup is a comforting dish that captures the essence of fall with each spoonful.
Prep time: 10 minutesCook time: 45 minutesServes: 6
Ingredients
2 lbs butternut squash, peeled and cubed
1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Salt and pepper to taste
1 tbsp maple syrup
Pumpkin seeds for garnish
Instructions
1. Preheat oven to 400°F.
2. Toss the butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
3. In a large pot, sauté the onion and garlic until translucent.
4. Add the roasted squash, vegetable broth, cinnamon, nutmeg, and maple syrup to the pot. Bring to a boil, then simmer for 15 minutes.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in the coconut milk and adjust seasoning as needed.
7. Serve hot, garnished with pumpkin seeds.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat gently on the stove over medium heat, stirring occasionally until hot.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
