- 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)
- 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.