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Creamy Butternut Squash Soup🍂🎃

A velvety, warmly spiced butternut squash soup with coconut milk and fresh ginger — a cozy, elegant fall bowl that feels like a hug in every spoonful.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Lunch / Dinner / Soup
Ingredients Method Notes

Ingredients
  

  • 1 large butternut squash, peeled and cubed
  • 1 medium white onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoons fresh ginger, grated
  • 1 cups coconut milk
  • 3 cups vegetable broth
  • 2  tablespoons olive oil
  • 1  teaspoons cinnamon
  • 0.5 teaspoons nutmeg
  • 1  pinch salt and black pepper
  • 1  tablespoons pumpkin seeds and fresh cream for garnish

Method
 

  1. Sauté aromatics: Heat 2 tablespoons olive oil in a large pot over medium heat. Sauté 1 medium white onion, chopped for 4 minutes 04:00 until soft, then add 4 garlic cloves, minced and 1 tablespoons fresh ginger, grated and cook 1 more minute.
  2. Add squash & spices: Add 1 large butternut squash, peeled and cubed, 1 teaspoons cinnamon, 0.5 teaspoons nutmeg, and 1 pinch salt and black pepper. Stir to coat the squash in the spices.
  3. Simmer: Pour in 3 cups vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes 20:00 until the squash is completely tender.
  4. Blend: Remove from heat. Use an immersion blender to blend until completely smooth and velvety.
  5. Add coconut milk: Stir in 1 cups coconut milk and return to low heat for 3 minutes 03:00. Adjust seasoning.
  6. Serve: Ladle into bowls and garnish with 1 tablespoons pumpkin seeds and fresh cream for garnish, a drizzle of coconut milk and a pinch of cinnamon.

Notes

Tip: For an even deeper flavor, roast the squash cubes in the oven at 400°F for 20 minutes before adding to the soup. The coconut milk adds a subtle sweetness and makes this soup naturally dairy-free. Serve with crusty bread for the ultimate fall comfort meal! 🍂