Ingredients
- 1 large butternut squash about 3 pounds, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 cups chicken or vegetable broth
- 1 cup coconut milk or heavy cream
- Optional toppings: crème fraîche toasted pumpkin seeds, fresh herbs (such as thyme or sage), or a drizzle of olive oil
Instructions
Roast the Squash:
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelizing at the edges. Remove from the oven.
Cook the Aromatics:
- In a large pot over medium heat, heat an additional tablespoon of olive oil.
- Add the chopped onion and sauté until it is soft and translucent, about 5 minutes.
- Add the minced garlic, cinnamon, and nutmeg, and cook for another minute until fragrant.
Blend the Soup:
- Add the roasted butternut squash and broth to the pot. Bring to a simmer and let cook for 10-15 minutes to meld the flavors.
- Using an immersion blender, purée the soup directly in the pot until smooth. Alternatively, you can blend the soup in batches using a regular blender. Be careful when blending hot liquids.
Finish the Soup:
- Stir in the coconut milk or heavy cream and heat through. Adjust seasoning with salt and pepper to taste.
- If the soup is too thick, adjust the consistency with a bit more broth or water until you reach your desired thickness.
Serve:
- Serve the soup hot, garnished with your choice of toppings such as a dollop of crème fraîche, a sprinkle of toasted pumpkin seeds, fresh herbs, or a drizzle of olive oil.