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As the leaves begin to change and the air turns crisp, seasonal favorites like butternut squash come into the spotlight. This nutrient-rich winter squash is cherished for its sweet, nutty flavor and creamy texture, making it the perfect base for a comforting soup. The recipe for Velvety Butternut Bliss Soup promises to wrap you in warmth, offering not just a meal but an experience that embodies the very essence of autumn.

Creamy Butternut Squash Soup

Warm up this season with Velvety Butternut Bliss Soup—a delightful blend of sweet butternut squash, aromatic spices, and creamy coconut milk. Perfect for chilly evenings, this nourishing soup is packed with vitamins and fiber, making it a healthy choice for any meal. Learn how to prepare this comforting dish with easy steps that highlight seasonal flavors. Serve it with crusty bread or a fresh salad for a complete autumn feast that will surely impress your family and friends. Embrace the cozy culinary experience and indulge in the rich goodness of homemade soup!
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Ingredients
  

1 medium butternut squash (about 2–3 pounds), peeled and diced

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon cinnamon

4 cups vegetable broth

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

Salt and pepper to taste

Optional garnishes: pumpkin seeds, a drizzle of coconut milk, fresh herbs, or croutons

Instructions
 

Prepare the Butternut Squash: Start by peeling the butternut squash using a vegetable peeler. Cut it in half, scoop out the seeds, and dice the flesh into equal-sized cubes for even cooking.

    Sauté Aromatics: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Then, add minced garlic, ginger, nutmeg, and cinnamon; stir for 1-2 minutes until fragrant.

      Cook Squash: Add the diced butternut squash to the pot, stirring to combine with the aromatics. Cook for another 3-4 minutes, allowing the squash to slightly soften and absorb the spices.

        Add Broth: Pour in the vegetable broth, ensuring the squash is fully submerged. Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for about 25-30 minutes or until the squash is tender.

          Blend the Soup: After cooking, remove the pot from heat. Using an immersion blender, puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.

            Incorporate Coconut Milk: Once blended, stir in the coconut milk (or heavy cream) to add richness. Season with salt and pepper to taste. If the soup is too thick, you can add a little more vegetable broth to reach your desired consistency.

              Serve and Garnish: Ladle the soup into bowls, and garnish with pumpkin seeds, a swirl of coconut milk, and fresh herbs or croutons if desired.

                Enjoy: Serve the soup hot as a comforting starter or a main dish paired with crusty bread.

                  Prep Time, Total Time, Servings: 15 min | 1 hour | 4 servings