Blend the Soup:
Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Be sure to let the soup cool slightly before blending to avoid splatters.
Return the blended soup to the pot.
Finish the Soup:
Stir in the coconut milk or heavy cream for a creamy texture.
Add the ground cumin, cinnamon, and nutmeg. Season with salt and pepper to taste.
Heat the soup over low heat until warmed through, about 2-3 minutes.
Serve:
Ladle the soup into bowls and add any desired toppings, such as croutons, a swirl of cream, fresh parsley, or toasted pumpkin seeds.
Tips:
Squash Preparation: To save time, you can roast the butternut squash beforehand and then add it to the soup, but this step can be skipped for quicker prep.
Blending: For an ultra-smooth texture, strain the soup through a fine-mesh sieve after blending.
Flavor Variations: Add a dash of curry powder or a splash of apple cider for a different flavor profile.
This butternut squash soup is perfect as a light lunch or a comforting dinner. It’s nutritious, flavorful, and quick to prepare, making it a great addition to your meal rotation. Enjoy!
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