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As the leaves begin to change and the air turns crisp, there’s nothing quite like the warm embrace of a comforting bowl of soup. Among the seasonal produce that captures the essence of fall, butternut squash stands out as a superstar ingredient, with its vibrant orange hue and naturally sweet flavor. Creamy butternut squash soup is not only a delicious option for chilly evenings, but it also offers a wealth of health benefits, making it a must-try recipe for anyone looking to embrace the flavors of the season.

Creamy Butternut Squash Soup

Warm up this autumn with a cozy bowl of creamy butternut squash soup. This delicious recipe celebrates the rich, sweet flavors of butternut squash, a nutritional powerhouse packed with vitamins A and C, fiber, and antioxidants. Perfect for chilly nights, this soup is easy to make and can be customized to suit various tastes. Whether served as a starter or alongside crusty bread, it's a delightful dish that brings comfort and nourishment to your table.
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Ingredients
  

1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 teaspoon ground ginger (or 1 tablespoon fresh ginger, grated)

4 cups vegetable broth (or chicken broth)

1 teaspoon ground cumin

½ teaspoon ground cinnamon

Salt and pepper to taste

½ cup coconut milk (or heavy cream for a richer taste)

Fresh parsley or chives for garnish

Instructions
 

Prepare the Butternut Squash: Start by carefully peeling the butternut squash with a vegetable peeler. Cut it in half lengthwise, scoop out the seeds, and then chop it into 1-inch cubes.

    Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent. Then add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

      Add the Squash: Stir in the cubed butternut squash, ground cumin, and cinnamon. Mix well to coat the squash evenly with the spices.

        Simmer: Pour in the vegetable broth and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 20-25 minutes, or until the squash is tender when pierced with a fork.

          Blend the Soup: Once the squash is soft, remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth and creamy. If using a regular blender, allow the soup to cool slightly before blending in batches.

            Add Coconut Milk: Return the blended soup to the pot over low heat. Stir in the coconut milk (or heavy cream) until fully combined. Adjust the seasoning with more salt and pepper if necessary. Heat through for about 5 minutes.

              Serve: Ladle the creamy butternut squash soup into bowls and garnish with chopped parsley or chives. Serve warm with crusty bread or a light salad.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6