Butternut Squash Soup
Ingredients:
1 large butternut squash (about 2 pounds), peeled, seeded, and cubed
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1/2 cup coconut milk or heavy cream (for creaminess)
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt and pepper to taste
Optional toppings: Croutons, a swirl of cream or coconut milk, chopped fresh parsley, or a sprinkle of toasted pumpkin seeds
Instructions:
Prepare the Squash:
Peel, seed, and cube the butternut squash. If you prefer, you can also use pre-cut butternut squash from the store.
Cook the Vegetables:
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Add the Squash and Broth:
Add the cubed butternut squash to the pot and stir to combine with the onions and garlic.
Pour in the vegetable or chicken broth, and bring to a boil.
Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the squash is tender when pierced with a fork.
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