Butternut Squash Soup
Method
Sauté the Onion and Garlic: Heat 1 tbsp extra virgin olive oil in a large saucepan over a medium heat. Add the diced onion and minced garlic, cooking for 3 minutes until softened and fragrant.
Cook the Butternut Squash: Add the cubed butternut squash and sprinkle with the ground cinnamon and ground nutmeg. Stir to coat evenly. Pour in the vegetable stock and bring to the boil. Reduce the heat, cover, and simmer for 25 minutes, until the squash is tender.
Blend the Soup: Remove from the heat and use a stick blender to blend until smooth. Alternatively, blend in batches using a standard blender, then return the soup to the saucepan.
Finish the Soup: Stir in 60 ml coconut milk (optional) for extra creaminess. Season with salt and freshly ground black pepper to taste.
Serve: Ladle into bowls, garnish with a drizzle of coconut milk or fresh herbs, and serve hot.
This Butternut Squash Soup offers a warm, comforting meal that combines the natural sweetness of squash with the cozy spices of cinnamon and nutmeg. For a richer flavor, add coconut milk to create a silky, smooth texture. Perfect for a nourishing, flavorful meal! Ginger Carrot Soup
Nutrition Facts
Per serving
