Butternut Squash Soup

                                            Soup with Butternut Squash

A silky and soothing autumn treat! 🍂🍲🎃

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4 servings

Ingredients

• 1 medium peeled, seeded, and diced butternut squash
• 1 chopped onion
• 2 minced garlic cloves
• 4 cups veggie broth
• 1/2 cup coconut milk (or heavy cream if you like a creamier texture)
• 1 teaspoon cinnamon powder
• 1/2 teaspoon nutmeg, ground
• Season with salt and pepper to taste.
• 2 tbsp of olive oil
• Garnish with fresh sage leaves

Method

01.Warm the olive oil in a big saucepan over medium heat. Sauté the chopped onion until transparent.

02.Cook for another minute after adding the minced garlic, until aromatic.

03.Combine the diced butternut squash, cinnamon, and nutmeg in a mixing bowl. Cook for a few minutes to let the flavors to blend.

04.Pour in the veggie broth, bring to a boil, and then lower to a low heat. Cook, covered, for 20 minutes, or until the butternut squash is soft.

05.Blend the soup with an immersion blender or a conventional blender until smooth and creamy.

06.Stir in the coconut milk after returning the pureed soup to the stove. Allow it to boil for a few minutes longer, until everything is properly mixed.

07.Season to taste with salt and pepper.

08.Ladle the Butternut Squash Soup into bowls and top with fresh sage leaves before serving.