Squash Soup

Ingredients

• Olive oil (2 tablespoons)
• Salt and pepper (to taste)
• Ground nutmeg (1/2 teaspoon)
• Ground cinnamon (1 teaspoon)
• Maple syrup (2 tablespoons)
• Coconut milk (1 cup)
• Vegetable broth (4 cups)
• Garlic (2 cloves, minced)
• Onion (1 medium, chopped)
• Butternut squash (1 large, peeled and cubed)

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. Add the cubed butternut squash and cook for 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the squash is tender.
5. Using an immersion blender or regular blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the coconut milk, maple syrup, ground cinnamon, ground nutmeg, salt, and pepper.
7. Simmer for an additional 5 minutes to allow the flavors to meld together.
8. Serve hot and garnish with a drizzle of coconut milk and a sprinkle of cinnamon, if desired.