Creamy Butternut Squash Soup

Ingredients

Olive oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Ground nutmeg

1/4 teaspoon

Ground cinnamon

1/2 teaspoon

Maple syrup

2 tablespoons

Coconut milk

1 cup

Vegetable broth

4 cups

Garlic

3 cloves, minced

Onion

1 medium, chopped

Butternut squash

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

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
3. Incorporate the cubed butternut squash, stirring occasionally. Cook for another 5 minutes.
4. Pour in the vegetable broth, bringing it to a boil. Once boiling, reduce the heat and let it simmer for approximately 20 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 and stir in the coconut milk, maple syrup, ground cinnamon, ground nutmeg, salt, and pepper. Mix well.
7. Allow the soup to simmer for an additional 5 minutes to meld the flavors.
8. Serve hot, garnished with a drizzle of coconut milk and a sprinkle of cinnamon for a touch of elegance. Enjoy!