Servings: 4–6
Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients

• 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 tablespoons olive oil or butter

• 4 cups vegetable broth

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• ½ teaspoon ground nutmeg (optional, for warmth)

• ½ teaspoon ground cinnamon (optional)

• ½ cup coconut milk (optional, for creaminess)

• Fresh parsley or thyme for garnish

Instructions:

1. Prepare the vegetables:
   Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and sauté for 3–5 minutes until soft and translucent. Add garlic and cook for another minute until fragrant.

2. Cook the squash:
   Add the cubed butternut squash, broth, salt, pepper, nutmeg, and cinnamon. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until the squash is tender.

3. Blend the soup:
   Remove from heat and use an immersion blender to puree the soup until smooth. (Alternatively, carefully transfer in batches to a blender.)

4. Add creaminess:
   Stir in coconut milk, if desired, and adjust seasoning to taste. Heat gently until warmed through.

5. Serve:
   Ladle into bowls and garnish with fresh parsley or thyme. Serve with crusty bread for a cozy meal.