Butternut Squash Soup

Instructions

1️⃣ Roast or Sauté the Vegetables

1. In a large pot or Dutch oven, heat olive oil or butter over medium heat.
2. Add chopped onion and sauté for 3–4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
3. Add the cubed butternut squash and cook for about 5 minutes, stirring occasionally. (Alternatively, you can roast the squash cubes in the oven at 400°F / 200°C for 25–30 minutes until tender and caramelized for deeper flavor.)

2️⃣ Add the Broth & Simmer

1. Pour in the vegetable broth and bring to a gentle boil.
2. Reduce the heat, cover, and simmer for 15–20 minutes, or until the squash is soft and easily pierced with a fork.

3️⃣ Blend Until Smooth

1. Remove the pot from heat and let it cool slightly.
2. Using an immersion blender, blend the soup directly in the pot until creamy and smooth. (Alternatively, transfer in batches to a blender — be careful with the hot liquid.)
3. Return the soup to the pot and stir in the nutmeg, cinnamon, salt, and pepper to taste.
4. For a creamier texture, stir in heavy cream or coconut milk just before serving.

4️⃣ Serve & Garnish