1 large butternut squash, peeled and diced
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 can coconut milk
1 teaspoon ground ginger
1/2 teaspoon nutmeg
Salt and pepper to taste
Prep the Squash: Start by peeling and dicing the butternut squash into uniform cubes (about 1-inch in size). This ensures even cooking.
Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent. Add the garlic and ginger, cooking another minute until fragrant.
Add the Squash: Stir in the diced squash, mixing well with the onion, garlic, and ginger. Let it cook for about 5 minutes, stirring occasionally.
Pour in Broth: Add the vegetable broth to the pot, ensuring that the squash is fully submerged. Bring to a boil, then reduce to a simmer and cover. Cook for about 20-25 minutes, or until the squash is tender and easily pierced with a fork.
Blend the Soup: Once cooked, remove the pot from heat. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender to blend until creamy.
Add Coconut Milk: Return the blended soup to the pot if needed, and stir in the coconut milk. Warm over low heat, adding nutmeg, salt, and pepper to taste.
Serve Warm: Ladle the creamy butternut squash soup into bowls. Consider topping with roasted pumpkin seeds, fresh herbs, or a swirl of coconut cream for extra flair!
