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Cozy Creamy Butternut Squash Soup is the epitome of comfort food, perfect for the fall and winter seasons. This creamy, aromatic soup not only warms your soul but also provides a nutritious option for lunch or dinner. With its delightful blend of spices and the richness of coconut milk or heavy cream, this recipe is both satisfying and easy to prepare. In this article, we'll dive into the details of creating a delicious butternut squash soup, exploring its ingredients, preparation steps, and the health benefits of each component.

Creamy Butternut Squash Soup

Warm up your fall and winter evenings with this Cozy Creamy Butternut Squash Soup recipe! Made with fresh butternut squash, aromatic vegetables, and a hint of spice, this soup is not only delicious but also packed with vitamins A and C. It's easy to prepare and perfect for lunch or dinner. Enjoy its rich, creamy texture with crusty bread or croutons for a comforting meal that nourishes your body and warms your soul. Dive into the cozy flavors today!
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Ingredients
  

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

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 carrot, diced

1 stick celery, diced

4 cups vegetable broth (or chicken broth for extra flavor)

1 teaspoon ground cumin

1/2 teaspoon ground nutmeg

1/2 teaspoon smoked paprika

Salt and pepper to taste

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

Fresh thyme or parsley for garnish (optional)

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5–7 minutes or until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for an additional minute until fragrant.

    Add the Squash: Stir in the diced butternut squash, ground cumin, nutmeg, and smoked paprika. Cook for another 2–3 minutes, allowing the spices to blend with the vegetables.

      Pour in the Broth: Add the vegetable broth to the pot, bringing the mixture to a boil. Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for about 20–25 minutes, or until the butternut squash is tender.

        Blend the Soup: After the squash is tender, remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender. Be cautious with hot liquids!

          Stir in Coconut Milk: Return the blended soup to the pot (if needed), and stir in the coconut milk. Season with salt and pepper to taste. Allow the soup to heat through for an additional 5 minutes.

            Serve: Ladle the creamy butternut squash soup into bowls. Garnish with fresh thyme or parsley if desired. Enjoy with crusty bread or croutons on the side!

              Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings