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:
- In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sautΓ© until tender and fragrant.
- 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.
- 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.
- 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.
- 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.
- 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!