Creamy Squash Soup

Ingredients:

• 1 medium-sized butternut squash (or a squash of your choice), peeled, seeded, and cubed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 stalk celery, chopped
• 4 cups vegetable or chicken broth
• 1 cup coconut milk or heavy cream (optional for added creaminess)
• 2 tbsp premium Extra Virgin Olive Oil
• Salt and pepper to taste
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• Roasted pumpkin seeds (as seen in the image) for garnish
• Fresh herbs like parsley or chives, chopped (for garnish)

Instructions:

• Peel the squash, remove the seeds, and chop it into 1-inch cubes. Also chop the onion, carrot, and celery.
• In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 3-4 minutes.
• Stir in the carrot and celery and cook for another 3-4 minutes.
• Add the cubed squash to the pot and stir to combine with the other vegetables. Season with salt, pepper, nutmeg, and cinnamon.
• Pour in the vegetable or chicken broth, ensuring the squash is submerged. Bring to a boil, then reduce heat, cover, and let simmer for about 20-25 minutes or until the squash is tender.
• Once the squash is soft, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the mixture to a regular blender in batches and blend until smooth. Return the soup to the pot if using a regular blender.
• Stir in the coconut milk or heavy cream if using. Heat the soup for an additional 2-3 minutes, adjusting seasoning if needed.
• Pour the soup into bowls and garnish with roasted pumpkin seeds and fresh herbs. Serve hot and enjoy!

This creamy squash soup is a comforting dish, especially during the colder months. The roasted pumpkin seeds add a delightful crunch and contrast to the smooth texture of the soup.