Butternut Squash Soup

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 carrot, chopped
• 1 apple, peeled, cored, and chopped
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste

Instructions:

1. In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until tender and fragrant.
2. Add the cubed butternut squash, chopped carrot, and apple to the pot. Season with ground cumin, ground cinnamon, salt, and pepper. Stir well to coat the vegetables in the spices.
3. Pour in the vegetable broth, cover the pot, and bring to a boil. Reduce the heat and let the soup simmer for about 20 minutes, or until the vegetables are soft and tender.
4. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender or food processor and blend in batches.
5. Stir in the coconut milk and adjust the seasoning to taste. If the soup is too thick, you can add more vegetable broth or water to thin it out.
6. Serve the butternut squash soup hot, garnished with a drizzle of coconut cream and chopped chives.

Enjoy this comforting and delicious soup on a chilly autumn day. It's the perfect dish to warm you up from the inside out!