Looking for a warm and cozy dish to brighten your day? This Butternut Squash Soup is the perfect solution! Creamy, flavorful, and easy to prepare, this soup is a delightful way to enjoy the comforting flavors of autumn.
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup coconut milk (optional for creaminess)
- Fresh parsley for garnish
Instructions
Step 1:
In a large pot, heat the olive oil over medium heat.
Step 2:
Add the chopped onion and sauté until translucent, about 5 minutes.
Step 3:
Stir in the minced garlic and cook for an additional minute.
Step 4:
Add the diced butternut squash, cumin, ginger, salt, and pepper. Stir well to combine.
Step 5:
Pour in the vegetable broth and bring to a boil.
Step 6:
Reduce the heat and let it simmer for 20-25 minutes, or until the squash is tender.
Step 7:
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches.
Step 8:
Stir in coconut milk for added creaminess, if desired.
Step 9:
Serve hot, garnished with fresh parsley.
Pairings
- Crusty bread or rolls: Perfect for dipping and adding texture to your meal.
- A mixed green salad: Refreshing and light, it balances the richness of the soup.
Storage Tips
- Store any leftovers in an airtight container in the fridge for up to 4 days.
- The soup can be frozen for up to 3 months; just make sure to leave out the coconut milk if you plan to freeze it, adding it after thawing.