Butternut Squash Soup

Ingredients:

1 large butternut squash (about 3 lbs), peeled, seeded, and cubed

2 tbsp olive oil

1 large onion, chopped

3 garlic cloves, minced

1 tsp fresh ginger, minced

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

4 cups (960ml) vegetable broth

1 cup (240ml) coconut milk

Salt and black pepper to taste

Directions:

Preheat the oven: Preheat your oven to 400°F (200°C).

Roast the squash: Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.

Cook the aromatics: In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the garlic, ginger, cinnamon, and nutmeg, cooking for another 1-2 minutes until fragrant.

Add squash and broth: Add the roasted squash to the pot, followed by the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.

Blend the soup: Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender, blending until smooth.

Stir in coconut milk: Add the coconut milk to the soup, stirring to combine. Season with additional salt and pepper to taste.

Garnish with croutons,thyme and cheese( optional )

Serve hot.

Kcal: Approx. 220 kcal per serving | Servings: 4-6