Creamy Butternut Squash Soup Recipe

Warm up with a bowl of creamy butternut squash soup, a perfect blend of flavours for chilly days. This easy recipe highlights the natural sweetness of squash and makes for a comforting dish.

Ingredients

• 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 cloves garlic, minced

• 4 cups vegetable or chicken broth

• 1 teaspoon ground ginger (or 1 tablespoon fresh ginger)

• 1 teaspoon ground cinnamon

• Salt and pepper to taste

• ½ cup coconut milk or heavy cream (optional)

• Fresh parsley or chives for garnish

Instructions

1. Sauté the Vegetables: Heat the olive oil over medium heat in a large pot. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

2. Cook the Squash: Add the cubed butternut squash, broth, ginger, and cinnamon. Bring to a boil, then reduce heat and let it simmer for about 20-25 minutes, or until the squash is tender.

3. Blend the Soup: Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches.

4. Add Creaminess: If desired, stir in coconut milk or heavy cream for extra richness. Season with salt and pepper to taste.

5. Serve: Ladle the soup into bowls and garnish with fresh parsley or chives.

Tips

• Spice It Up: Add a pinch of cayenne pepper for some heat.

• Make It Ahead: This soup keeps well in the refrigerator for up to a week or can be frozen for later use.

Enjoy your warm, comforting butternut squash soup, perfect for any occasion!