Ingredients:
1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed
1 tablespoon olive oil or butter
1 medium onion, chopped
2 garlic cloves, minced
1 carrot, chopped
1 celery stalk, chopped (optional)
4 cups vegetable or chicken broth
½ teaspoon salt (or to taste)
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg (optional)
½ cup heavy cream or coconut milk (optional, for a creamy version)
---
Instructions:
1. Sauté the vegetables:
In a large pot, heat olive oil or butter over medium heat.
Add chopped onion, garlic, carrot, and celery (if using). Cook for about 5 minutes until soft.
2. Add squash and broth:
Add the cubed butternut squash to the pot.
Pour in the broth.
Season with salt, pepper, and nutmeg.
3. Simmer the soup:
Bring to a boil, then reduce heat to low.
Cover and simmer for 20–25 minutes, until squash is very soft.
4. Blend the soup:
Use an immersion blender to puree the soup until smooth.
Or carefully transfer it in batches to a blender.
5. Add cream (optional):
Stir in the heavy cream or coconut milk if using, and heat through (don’t boil).
6. Taste and adjust seasoning if needed.
7. Serve hot, optionally topped with a drizzle of cream, croutons, or toasted seeds.
