Creamy Butternut Squash Soup

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, diced

Garlic

3 cloves, minced

Butternut squash

1 medium (about 2-3 cups), peeled and cubed

Vegetable broth

4 cups

Coconut milk

1 can (13.5 oz)

Maple syrup

2 tablespoons

Ground cinnamon

1 teaspoon

Ground nutmeg

1/4 teaspoon

Salt

to taste

Black pepper

to taste

Pumpkin seeds

1/4 cup, toasted (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the diced onion and minced garlic. Sauté for about 5 minutes, or until the onion is translucent and fragrant.
3. Stir in the cubed butternut squash and cook for an additional 5 minutes, stirring occasionally to prevent sticking.
4. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and let it simmer for 20-25 minutes, or until the squash is tender when pierced with a fork.
5. Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth.
6. Return the pureed soup to the pot if using a regular blender. Stir in the coconut milk, maple syrup, ground cinnamon, ground nutmeg, salt, and black pepper. Heat gently over low heat until warmed through, adjusting seasoning to taste.
7. Serve hot, garnished with toasted pumpkin seeds for an added crunch.