This creamy butternut squash soup is rich and comforting with a hint of sweetness and spice. It’s perfect for warming up on a chilly day and pairs beautifully with crusty bread.
INGREDIENTS
- 1 kg butternut squash, peeled and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 carrot, peeled and chopped
- 1 liter vegetable broth
- 1/2 cup coconut milk
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- Salt and black pepper to taste
- Fresh parsley for garnish
INSTRUCTIONS
- In a large pot, heat olive oil over medium heat. Add onion, garlic, and carrot, and cook until softened.
- Add butternut squash, cumin, and cinnamon, and cook for another 5 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until butternut squash is tender.
- Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer in batches to a blender.
- Stir in coconut milk and season with salt and black pepper to taste.
- Heat through and garnish with fresh parsley before serving.
