Ingredients
Scale
- 1 small butternut squash (about 2 lbs), peeled and cubed
- 1 can (15 oz) organic pumpkin puree
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup full-fat coconut milk (or heavy cream)
- 1 tablespoon olive oil
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- Roasted pumpkin seeds and fresh thyme for garnish
Instructions
- Step 1: Sauté the Aromatics Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until it becomes translucent and soft. Stir in the minced garlic and grated ginger, cooking for another 60 seconds until the fragrance fills the room. Be careful not to burn the garlic, as it can turn bitter.
- Step 2: Simmer the Vegetables Add the cubed butternut squash to the pot and stir to coat it with the aromatics. Pour in the pumpkin puree and the vegetable broth. Increase the heat to bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer for 20 to 25 minutes, or until the butternut squash pieces are fork-tender.
- Step 3: Blend and Season Once the squash is soft, use an immersion blender to puree the soup directly in the pot until it is completely smooth. If you are using a standard blender, transfer the soup in batches, being careful with the hot liquid. Stir in the coconut milk, cinnamon, and nutmeg. Season with salt and pepper to your preference. Let it simmer for another 5 minutes to meld the flavors.
- Step 4: Garnish and Serve Ladle the hot soup into deep bowls. Drizzle a little extra coconut milk on top for a beautiful swirl effect. Sprinkle with roasted pumpkin seeds and fresh thyme leaves. Serve immediately with a side of crusty bread or a light kale salad for a complete cozy dinner experience.
- Cook Time: 45 minutes