Creamy Butternut Squash Soup

Sauté Aromatics: Heat olive oil or butter in a large pot over medium heat. Add onion and garlic and sauté until soft and fragrant, about 5 minutes.

Cook Squash: Add cubed butternut squash, cinnamon, nutmeg, salt, and pepper. Stir to combine.

Simmer: Pour in the broth and bring to a boil. Reduce heat and simmer for 20–25 minutes, until squash is tender.

Blend: Use an immersion blender or transfer soup in batches to a blender. Blend until smooth and creamy.

Finish with Cream (Optional): Stir in heavy cream or coconut milk for extra richness. Adjust seasoning if needed.

Serve: Ladle into bowls and garnish with roasted pumpkin seeds, croutons, or fresh parsley. Serve warm.

Serving and Storage Tips