Butternut squash soup

Directions

• Heat the olive oil or butter in a large pot over medium heat.
• Add the chopped onion and garlic. Sauté for 5 minutes until soft and fragrant.
• Add the cubed butternut squash to the pot. Stir and cook for about 5 minutes.
• Pour in the vegetable broth, enough to cover the squash. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, until the squash is tender.
• Remove the pot from heat and use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a blender and purée.
• Stir in the coconut milk or cream, cinnamon, nutmeg, salt, and pepper.
• Simmer for another 5 minutes to allow the flavors to combine.
• Ladle the soup into bowls and, if desired, garnish with a drizzle of coconut milk or cream, a sprinkle of chili flakes, or some toasted pumpkin seeds for crunch.