Elevate butternut squash soup w flavorful nourishing recipe Explore creative tech to craft comforting nutritious meal 150 chars
Ingredients
Scale
1 large butternut squash, peeled, seeded, and cubed
1 onion, diced
3 cloves of garlic, minced
2 cups of low-sodium vegetable or chicken broth
1 cup of heavy cream or coconut milk
1 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet and roast for 25-30 minutes, or until the squash is tender and caramelized.
In a large pot or Dutch oven, sauté the diced onion in a bit of olive oil or butter over medium heat until translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute, stirring constantly.
Add the roasted butternut squash, broth, heavy cream or coconut milk, cinnamon, and nutmeg to the pot. Bring the mixture to a simmer and cook for 10-15 minutes, or until the flavors have combined.
Using an immersion blender or a regular blender, puree the soup until smooth and creamy. Season with salt and black pepper to taste.
