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As the leaves begin to turn and the temperatures drop, there's nothing quite as comforting as a warm bowl of butternut squash soup. This rich and creamy dish is a quintessential fall recipe that not only warms the soul but also embraces the seasonal bounty of nature. Butternut squash, with its vibrant orange flesh and slightly sweet flavor, is the star of the show, transforming into a velvety soup that is both nourishing and satisfying.

Creamy Butternut Squash Soup Recipe

Warm up this fall with a bowl of cozy creamy butternut squash soup! This rich and velvety dish highlights the sweet, nutty flavors of butternut squash, amplified by aromatic onions, garlic, and a blend of spices like ginger, cinnamon, and nutmeg. Easy to make from scratch, it’s not just nutritious but also deeply satisfying. Whether you use coconut milk for a vegan option or traditional heavy cream, this soup is sure to bring comfort to chilly days. Discover how to create this autumn favorite and enjoy a delightful taste of the season!
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Ingredients
  

1 medium butternut squash (about 2 lbs), peeled and diced

1 medium onion, chopped

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer flavor)

Salt and pepper to taste

Fresh thyme or parsley for garnish (optional)

Pumpkin seeds for garnish (optional)

Instructions
 

Prep the Squash: Begin by peeling and dicing the butternut squash into approximately 1-inch cubes for even cooking.

    Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

      Add Spices: Sprinkle in the ground ginger, cinnamon, and nutmeg, stirring to combine well with the onions and garlic. Let the spices cook for about 1 minute to release their flavors.

        Cook the Squash: Add the diced butternut squash to the pot, stirring to coat it with the spice mixture. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to a simmer and cover. Cook for about 20-25 minutes, or until the squash is tender.

          Blend the Soup: Remove the pot from heat. Using an immersion blender, or transferring the soup in batches to a traditional blender, blend until smooth and creamy. If using a traditional blender, be careful not to fill it too full with the hot soup.

            Add Creaminess: Once the soup is blended, return it to the pot (if using a traditional blender) and stir in the coconut milk. Heat over low heat until warmed through. Season with salt and pepper to taste.

              Serve: Ladle the soup into bowls, garnishing with fresh thyme or parsley and a sprinkle of pumpkin seeds for a delightful crunch.

                Enjoy: Serve warm with crusty bread or croutons on the side for dipping!

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 6