Creamy and delicious Butternut Squash Soup recipe

This Amazing Butternut Squash Soup is a comforting and healthy autumn dish made with roasted butternut squash, aromatic herbs, and creamy coconut milk. It is the perfect soup to warm you up on a chilly day and can be enjoyed as a light lunch or dinner. The combination of sweet squash, savory spices, and creamy texture makes this soup truly irresistible. Try making a big batch and freeze the leftovers for later!

Ingredients

• 1 large butternut squash
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro or parsley, for garnish

Directions

1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the flesh with 1 tablespoon olive oil and season it with salt and pepper. Place the squash halves cut side down on a baking sheet and roast in the oven for 40 minutes or until the flesh is tender.
3. Remove the squash from the oven and let it cool slightly. Once cooled, scoop out the flesh and set it aside.
4. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and minced garlic and sauté until the onion is translucent and fragrant.
5. Add the roasted butternut squash, ground cumin, ground cinnamon, and ground nutmeg to the pot. Stir well to combine the flavors.
6. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld together.
7. Using an immersion blender or a regular blender, blend the soup until smooth and creamy.
8. Pour in the coconut milk and stir until well combined. Season with salt and pepper to taste.
9. Simmer the soup for another 5 minutes to warm it through and allow the flavors to develop.
10. Serve the Amazing Butternut Squash Soup hot, garnished with fresh cilantro or parsley. Enjoy!

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