Ingredients
Scale
- 1 medium butternut squash, peeled and cubed (about 1 kg)
- 1 tablespoon olive oil (15 ml)
- 1 onion, chopped
- 4 cloves garlic, roasted
- 4 cups vegetable broth (960 ml)
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon ground coriander (2 g)
- 1/2 teaspoon nutmeg (1 g)
- Salt and pepper to taste
- Optional: cream or coconut milk for serving
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Stir in the cubed butternut squash and roasted garlic. Mix to combine and let it cook for a couple of minutes.
- Pour in 4 cups of vegetable broth, followed by the spices, and season with salt and pepper. Bring to a boil, then reduce heat and simmer until squash is tender, about 20-25 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
- Adjust the seasoning and add cream or coconut milk if desired. Serve hot with optional toppings.
Notes
This soup can be stored in the fridge for up to 3 days or frozen for a month. Can be reheated gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Blending
- Cuisine: American
- Diet: Vegan