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Butternut squash is not only a culinary delight but also a nutritional powerhouse. It is rich in vitamins A and C, both of which are crucial for maintaining healthy skin and vision. Additionally, the high fiber content in butternut squash aids digestion and promotes a feeling of fullness, making it an excellent choice for those looking to maintain a balanced diet. Packed with antioxidants, butternut squash also contributes to overall health by combating oxidative stress in the body.

Creamy Butternut Squash Soup Recipe

Immerse yourself in the flavors of fall with this cozy and creamy butternut squash soup. Perfect for chilly days, this recipe captures the essence of autumn, combining sweet butternut squash with aromatic spices and a rich, creamy base. Packed with nutrients and bursting with warmth, it's ideal for family dinners and gatherings. Elevate this delightful dish with optional garnishes like crispy sage or toasted pumpkin seeds for an irresistible finishing touch.
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Ingredients
  

1 medium butternut squash (about 2 pounds), peeled and diced

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 carrot, diced

2 celery stalks, diced

4 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon ground cinnamon

½ teaspoon nutmeg

Salt and pepper to taste

1 cup coconut milk (or heavy cream for a richer flavor)

Fresh sage leaves for garnish (optional)

Pumpkin seeds for garnish (optional)

Instructions
 

Prepare the Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for about 30-40 minutes until fork-tender. Remove from the oven and allow to cool slightly before scooping the flesh out.

    Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes, until the vegetables are softened and the onions are translucent.

      Add Garlic and Spices: Stir in the minced garlic, ground cumin, cinnamon, and nutmeg. Cook for an additional 1-2 minutes until fragrant.

        Combine Ingredients: Add the roasted butternut squash flesh to the pot along with the vegetable broth. Bring to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld together.

          Blend the Soup: Remove the pot from heat and allow it to cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, you can blend it in batches in a stand blender, being cautious with hot liquids.

            Finish with Coconut Milk: Return the puree to the pot (if you used a stand blender) and stir in the coconut milk. Heat over low-medium heat until warmed through. Adjust the seasoning with salt and pepper to taste.

              Serve and Garnish: Ladle the soup into bowls and garnish with fresh sage leaves and pumpkin seeds for added texture and flavor.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6