Butternut squash soup

Here’s a simple and delicious Butternut Squash Soup recipe — creamy, cozy, and perfect for fall (or any time, really):

🥣 Butternut Squash Soup Recipe

✅ Ingredients:

• 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed

• 1 tbsp olive oil or butter

• 1 medium yellow onion, chopped

• 2 cloves garlic, minced

• 1 medium carrot, chopped (optional, adds natural sweetness)

• 1 apple (like Gala or Fuji), peeled and chopped (optional for extra depth)

• 4 cups vegetable broth (or chicken broth)

• 1/2 tsp salt (adjust to taste)

• 1/4 tsp ground black pepper

• 1/4 tsp ground nutmeg or cinnamon (optional for warmth)

• 1/2 cup coconut milk or heavy cream (optional for creaminess)

🍳 Instructions:

1. Sauté veggies:
   In a large pot, heat the olive oil over medium heat. Add onion and cook until softened (about 5 minutes). Add garlic, carrot, and apple (if using), and cook for another 2–3 minutes.

2. Add squash and broth:
   Add cubed butternut squash and pour in the broth. Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes, or until squash is tender.

3. Blend until smooth:
   Use an immersion blender directly in the pot, or transfer soup in batches to a blender. Blend until very smooth.

4. Add cream (optional):
   Stir in coconut milk or heavy cream if you like it creamier. Adjust seasoning with more salt, pepper, or a pinch of cinnamon/nutmeg.

5. Serve:
   Ladle into bowls. Garnish with a swirl of cream, a sprinkle of fresh herbs, or roasted seeds if you like.