Velvety Butternut Squash Soup
Smooth and creamy, this butternut squash soup offers a delicate balance of sweetness and savory spices, perfect for a comforting autumnal meal.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
4 cups butternut squash, peeled and cubed
2 carrots, sliced
4 cups vegetable broth
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp nutmeg
Salt and pepper to taste
1/2 cup coconut milk
Fresh thyme for garnish
Instructions
1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
2. Add cubed butternut squash and sliced carrots, cook for 5 minutes, stirring occasionally.
3. Pour in vegetable broth, bring to a boil, then reduce heat to a simmer. Cook until vegetables are tender, about 20 minutes.
4. Stir in ground cumin, cinnamon, nutmeg, salt, and pepper. Mix well.
5. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, blend in batches in a countertop blender.
6. Stir in coconut milk and heat through.
7. Serve hot, garnished with fresh thyme.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat gently on the stovetop over low heat or in the microwave until heated through.
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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.
