Everyone loves a warm bowl of soup, especially during the cooler months. Today, I am excited to share a delightful recipe for butternut squash soup that’s not only comforting but also packed with flavor. It’s perfect for a cozy dinner or a light lunch, and it’s incredibly easy to make!
Butternut Squash Soup
Butternut squash soup is a creamy, rich dish that’s perfect for fall, but can truly be enjoyed year-round. The natural sweetness of the squash combined with savory spices creates a delightful balance that will have your taste buds dancing.
### Ingredients:
- 1 medium butternut squash, peeled, seeded, and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup coconut milk (or heavy cream)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- Salt and pepper, to taste
- Chopped fresh parsley or cilantro for garnish
Instructions:
- In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until the onions are translucent and fragrant, about 5 minutes.
- Stir in the diced butternut squash, cumin, nutmeg, salt, and pepper. Cook for another 5 minutes to let the spices meld.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and let it cook for 20-25 minutes, or until the squash is tender.
- Once the squash is cooked, use an immersion blender to puree the soup until it’s smooth and creamy. You can also transfer the soup in batches to a blender if you don’t have an immersion blender.
- After blending, return the soup to the pot and stir in the coconut milk. Let it heat through for another 5 minutes. Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley or cilantro as desired.
This butternut squash soup is not only nutritious but also an absolute delight for the senses. Whether you serve it with crusty bread or a fresh salad, it’s sure to satisfy. Enjoy every spoonful!
