recipe butternut squash soup

 Yields: 4-6 servings

Prep time: 20 minutes

Cook time: 30-40 minutes

Ingredients:

 * 1 (2-3 pound) butternut squash, peeled, seeded, and cubed

 * 1 onion, chopped

 * 2 cloves garlic, minced

 * 2 tablespoons olive oil

 * 4 cups vegetable broth

 * 1 teaspoon ground cumin

 * 1/2 teaspoon ground cinnamon

 * 1/4 teaspoon ground nutmeg

 * Salt and pepper to taste

 * Optional: 1/4 cup heavy cream or coconut milk

 * Optional: Chopped fresh sage or parsley for garnish

Instructions

 * Sauté vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.

 * Add squash and spices: Add cubed butternut squash, vegetable broth, cumin, cinnamon, and nutmeg to the pot. Bring to a simmer, then reduce heat to low, cover, and cook until squash is tender, about 20-30 minutes.

 * Blend: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, you can transfer the soup to a blender in batches (be careful blending hot liquids).

 * Season and serve: Season with salt and pepper to taste. Stir in heavy cream or coconut milk, if using. Garnish with chopped fresh sage or parsley.

Tips:

 * For a richer flavor, roast the butternut squash before cooking.

 * Add a pinch of red pepper flakes for a bit of heat.

 * Serve with crusty bread, a dollop of sour cream, or a sprinkle of toasted seeds.

 * Leftover soup can be stored in the refrigerator for up to 3 days.

Enjoy your creamy and flavorful butternut squash