A rich and velvety butternut squash soup flavored with garlic, onion, and warming spices, perfect for cozy evenings.

Scale

2 lbs butternut squash, peeled and cubed

1 medium onion, chopped

2 cloves garlic, minced

2 tablespoons olive oil

4 cups vegetable broth

½ cup heavy cream or coconut milk

½ teaspoon ground nutmeg

Salt and black pepper to taste

Optional garnish: pumpkin seeds or fresh sage

1. Heat olive oil in a large pot over medium heat.

2. Add onion and cook until translucent, about 5 minutes.

3. Stir in garlic and cook for 1 minute until fragrant.

4. Add cubed squash and vegetable broth; bring to a boil.

5. Reduce heat and simmer until squash is tender, about 20–25 minutes.

6. Use an immersion blender to puree soup until smooth.

7. Stir in heavy cream (or coconut milk) and nutmeg; season with salt and pepper.

8. Simmer for 5 more minutes, adjusting consistency with additional broth if needed.

9. Serve hot, garnished with pumpkin seeds or fresh sage.