Butternut Squash Bliss

Fall is calling, and what better way to answer than with a bowl of Butternut Squash Bliss? This velvety smooth soup is packed with flavor, thanks to roasted butternut squash and a touch of creamy coconut milk. It’s the perfect cozy companion for a cool autumn evening.

Here’s what you’ll need to whip up this magical soup:

• 1 medium butternut squash (around 3 pounds) – peeled, seeded, and diced into cubes
• 1 tablespoon olive oil – to add richness
• 1 yellow onion, chopped – for a touch of sharpness
• 2 cloves of garlic, minced – don’t be shy, garlic lovers!
• 4 cups vegetable broth – the flavorful base
• 1 can (13.5 ounces) unsweetened coconut milk – for creamy sweetness (vegan options below!)
• 1 teaspoon ground ginger – for a warming touch
• ½ teaspoon ground nutmeg – another warm and cozy spice
• Salt and freshly ground black pepper – to taste, of course
• Fresh thyme leaves (optional, for garnish) – a little green goes a long way

Let’s get blending!

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper – for easy cleanup later.
2. Toss those diced butternut squash cubes with olive oil, a pinch of salt, and a pinch of pepper. Spread them out evenly on the baking sheet and let them roast for 30-35 minutes. You’re looking for them to be tender and slightly browned – that’s where the flavor comes from!
3. While the squash roasts, grab a large pot and heat up the olive oil over medium heat. Add the chopped onion and cook it for 5 minutes, or until it’s softened and translucent. Patience is key here!
4. Once the onion is happy, toss in the minced garlic and cook for another minute. Let that garlicky goodness fill the air.
5. Now comes the fun part! Add the roasted butternut squash, vegetable broth, coconut milk, ground ginger, and nutmeg to the pot. Bring it all to a boil, then reduce the heat and simmer for 10 minutes. Let the flavors meld and mingle.
6. Time to get smooth and creamy! You have two options here. Use an immersion blender directly in the pot, or transfer the soup to a blender in batches and blend until it’s perfectly smooth.
7. No matter which method you choose, once it’s blended, season the soup with salt and pepper to taste. You want that perfect balance of flavors.
8. Now you get to enjoy your creation! Serve it hot, and if you’re feeling fancy, garnish it with a drizzle of coconut milk and some fresh thyme leaves.

Tips for extra Bliss:

• Want a thicker soup? Use a little less vegetable broth or puree half of the soup before returning it to the pot.
• No coconut milk? No problem! You can substitute it with heavy cream for a richer version, or use cashew cream for a vegan option.
• Feeling like things need a little kick? Add a pinch of red pepper flakes for a touch of heat.

There you have it! Butternut Squash Bliss, a creamy, flavorful soup that will warm you up from the inside out. Perfect for a cozy fall night or anytime you’re craving a delicious and comforting meal.