Creamy Butternut Squash Soup

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed (~4 cups)

• 1 yellow onion, chopped

• 3 cloves garlic, minced

• 1 tbsp olive oil

• 3 cups vegetable broth

• 1 cup unsweetened coconut milk (or other plant milk)

• 1/2 tsp ground nutmeg

• Salt & pepper to taste

  • Optional Garnishes:

• Toasted pumpkin seeds

• Swirl of coconut cream

• Fresh thyme or sage

Instructions:

1. Sauté Aromatics:
   In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for 4–5 minutes until translucent. Add garlic and cook for 1 more minute.

2. Cook the Squash:
   Add cubed butternut squash and pour in the veggie broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes until squash is fork-tender.
   
   

3. Blend Until Smooth:
   Remove from heat. Carefully transfer to a blender (or use an immersion blender) and blend until smooth and creamy.

4. Add Coconut Milk & Seasoning:
   Pour the soup back into the pot. Stir in coconut milk, nutmeg, salt, and pepper. Simmer for 5 more minutes to let flavors meld.

Serve & Style:
Ladle into bowls. Drizzle with coconut cream, sprinkle pumpkin seeds, and top with herbs for a beautiful fall aesthetic