Ingredients
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1 large butternut squash, peeled, seeded & cubed
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2 tbsp olive oil
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1 onion, chopped
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2 carrots, chopped
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3 garlic cloves, minced
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4 cups vegetable broth
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1 tsp thyme
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1/2 tsp nutmeg
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Salt & pepper, to taste
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1/2 cup heavy cream (or coconut milk for dairy-free)
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Fresh parsley or pumpkin seeds, for garnish
Instructions
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Heat olive oil in a large pot over medium heat.
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Add onion, carrots, and garlic; sauté until softened.
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Stir in butternut squash cubes, broth, thyme, nutmeg, salt & pepper.
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Bring to a boil, then reduce heat and simmer for 20–25 minutes, until squash is tender.
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Use an immersion blender (or transfer to a blender) to puree until smooth.
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Stir in heavy cream (or coconut milk) for extra creaminess.
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Garnish with parsley or pumpkin seeds.
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Serve warm and enjoy a cozy, comforting bowl!