Description
A rich and velvety soup perfect for chilly days, flavored with warm spices and creamy goodness.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 1 medium onion, chopped
- 2 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent.
- Add the butternut squash cubes and cinnamon. Cook for an additional 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer until the squash is tender, about 20 minutes.
- Using an immersion blender, blend the mixture until smooth. Stir in coconut milk and season with salt and pepper.
- Allow the soup to heat through gently. Serve warm, garnished with a sprinkle of cinnamon if desired.
Notes
You can customize the seasonings to taste.