Creamy Butternut Squash Recipe

Cooking Instructions

1. 1

   Prepare the Butternut Squash

   Peel the butternut squash, remove the seeds, and cut it into cubes.

2. 2

   Sauté the Aromatics

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

3. 3

   Cook the Squash

   Add the cubed butternut squash to the pot. Stir to combine with the onion and garlic. Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer until the squash is tender, about 15-20 minutes.

4. 4

   Blend the Soup

   Once the squash is tender, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the pot.

5. 5

   Add Creaminess and Seasoning

   Stir in the coconut milk, salt, black pepper, and ground nutmeg. Heat through for about 5 minutes, adjusting seasoning to taste.

6. 6

   Finish with Fresh Thyme

   Remove the pot from heat and stir in the fresh thyme. Serve hot, garnished with additional thyme if desired.