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butternut squash soup

A Bowl of Butternut Squash Soup
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This creamy and comforting butternut squash soup is perfect for a chilly day. It’s packed with nutrients and easy to make, making it a delicious and healthy meal.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • Optional: Cream or coconut milk for garnish
  • Optional: Toasted pumpkin seeds for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
  2. In a large pot, sauté onion and garlic until softened.
  3. Add roasted butternut squash, vegetable broth, ginger, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with cream or coconut milk and toasted pumpkin seeds, if desired.

Notes

For a richer flavor, roast the butternut squash with a drizzle of maple syrup. You can also add a pinch of cayenne pepper for a little heat.

Find it online: https://cubaqueen.com/butternut-squash-soup/