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Creamy Butternut Squash Soup Recipe

Embrace the cozy vibes of autumn with this creamy butternut squash soup recipe! Perfect for family gatherings or quiet evenings, this dish combines the sweet, nutty flavors of butternut squash with aromatic spices for a warm bowl of goodness. Packed with vitamins and antioxidants, it nourishes the body and soul. Discover tips on selecting the best squash, enhancing flavors with aromatic ingredients, and getting creative with garnishes to elevate your fall dining experience. Enjoy the comfort of this seasonal delight!
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Ingredients
  

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

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

4 cups vegetable or chicken broth

1 cup coconut milk (or heavy cream for a richer taste)

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

Salt and pepper to taste

Optional garnish: roasted pumpkin seeds, fresh parsley, or a drizzle of balsamic glaze

Instructions
 

Prepare the Butternut Squash: Start by peeling, seeding, and cubing the butternut squash. This can be a bit labor-intensive, so consider using pre-cut squash if you're short on time.

    Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until it becomes translucent. Add in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

      Cook the Squash: Add the cubed butternut squash to the pot, stirring to combine with the onions, garlic, and ginger. Cook for about 5 minutes, allowing the squash to heat through.

        Add the Broth: Pour in the vegetable or chicken broth, ensuring the squash is fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for about 20-25 minutes or until the squash is tender.

          Blend the Soup: Once the squash is soft, use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a traditional blender, blending until creamy.

            Incorporate Coconut Milk and Spices: After blending, return the soup to the pot over low heat. Stir in the coconut milk, ground cinnamon, and nutmeg. Season with salt and pepper to taste. Let it simmer for another 5 minutes for the flavors to meld.

              Serve and Garnish: Ladle the creamy butternut squash soup into bowls. Garnish with roasted pumpkin seeds, a sprinkle of fresh parsley, or a swirl of balsamic glaze for an extra touch of flavor.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings