Butternut squash soup

Butternut squash soup

Recipe by Dylan Hodges Course: Dinner Cuisine: American Difficulty: Medium Servings

4-6

servings Prep time

10

minutes Cooking time

30

minutes

Looking for a hearty and healthy soup? Try this butternut squash soup recipe. It’s packed with flavor and perfect for any season.

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Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed

• 1 onion, chopped

• 2 cloves garlic, minced

• 3 cups vegetable broth

• 1 cup coconut milk or cream

• 1 tbsp olive oil or butter

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• Salt and pepper to taste

• a pinch of chili flakes for heat (optional)

Directions

• Heat the olive oil or butter in a large pot over medium heat.
• Add the chopped onion and garlic. Sauté for 5 minutes until soft and fragrant.
• Add the cubed butternut squash to the pot. Stir and cook for about 5 minutes.
• Pour in the vegetable broth, enough to cover the squash. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, until the squash is tender.
• Remove the pot from heat and use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a blender and purée.
• Stir in the coconut milk or cream, cinnamon, nutmeg, salt, and pepper.
• Simmer for another 5 minutes to allow the flavors to combine.
• Ladle the soup into bowls and, if desired, garnish with a drizzle of coconut milk or cream, a sprinkle of chili flakes, or some toasted pumpkin seeds for crunch.

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