Creamy Butternut Squash Soup – A Cozy Fall Favorite! 🍂🥣

Ingredients:

1 medium butternut squash, peeled, seeded, and cubed (about 6 cups) 🎃
2 tablespoons olive oil
1 large onion, chopped 🧅
3 cloves garlic, minced 🧄
1 carrot, chopped 🥕
4 cups vegetable broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt and black pepper to taste 🧂
1/2 cup coconut milk or heavy cream (optional) 🥛

 

Step-by-Step Directions:

Roast the Squash (Optional for Extra Flavor): Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, spread it on a baking sheet, and roast for 20-25 minutes until tender and slightly caramelized. Roasting brings out that natural sweetness! 🍂🔥

Sauté the Aromatics: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, carrot, and minced garlic. Sauté until the vegetables are soft and fragrant, about 8-10 minutes. 🧅🧄🥕

Add Squash and Broth: Add the roasted (or raw) butternut squash to the pot along with the vegetable broth. Season with cinnamon, nutmeg, salt, and black pepper. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes until all the vegetables are tender. 🌿

Blend the Soup: Use an immersion blender to puree the soup until it’s smooth and creamy. Alternatively, transfer the soup in batches to a blender (just be careful with the hot liquid!). Stir in the coconut milk or heavy cream for extra creaminess. 🥣✨

Serve & Enjoy: Serve the soup warm, garnished with a drizzle of coconut milk, a sprinkle of cinnamon, or even some roasted pumpkin seeds for crunch. This butternut squash soup is comforting, flavorful, and perfect for a cozy fall day. 🍁🤤