Ingredients:
- 1 medium butternut squash (about 1 kg), peeled, seeded, and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 cups vegetable or chicken stock
- 1 cup coconut milk or heavy cream
- 1 tbsp olive oil or butter
- 1/2 tsp ground nutmeg
- Salt and pepper, to taste
- Optional toppings: toasted pumpkin seeds, a drizzle of cream, or chopped fresh parsley
Instructions:
- Prepare the Vegetables:
- Peel and cube the butternut squash, chop the onion and carrots, and mince the garlic.
- Sauté the Vegetables:
- Heat olive oil or butter in a large pot over medium heat.
- Add the onion and garlic and sauté until fragrant and translucent, about 2-3 minutes.
- Add the carrots and squash and cook for another 5 minutes, stirring occasionally.
- Simmer the Soup:
- Pour in the vegetable or chicken stock, ensuring the vegetables are covered.
- Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the squash and carrots are tender.
- Blend the Soup:
- Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the mixture to a blender in batches.
- Add Creaminess:
- Return the soup to low heat and stir in the coconut milk or heavy cream.
- Add nutmeg, and season with salt and pepper to taste. Heat gently without boiling.
- Serve:
- Ladle the soup into bowls and garnish with your favorite toppings, such as pumpkin seeds, a drizzle of cream, or parsley.
This squash soup is velvety, comforting, and full of natural sweetness—perfect for a cozy meal! 🥣🎃