Creamy Butternut Squash Soup

• 3 lbs Butternut squash, peeled and cubed
• 1 large Onion, chopped
• 3 whole Garlic cloves
• 4 cups Vegetable broth
• 1/2 cup Heavy cream

  Suggested swaps

  Coconut cream · 1:1 ratio — Use the thick part from a chilled can; dairy-free alternative
• 2 tbsp Butter

  Suggested swaps

  Coconut oil · 1:1 ratio — Works well in baking; adds slight coconut flavor

  Olive oil · 3:4 ratio — Use ¾ cup oil per 1 cup butter; best for savory dishes
• 1/2 tsp Cinnamon
• 1/4 tsp Nutmeg
• 1 to taste Salt and pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, salt, and pepper. Roast for 30 minutes.
3. In a large pot, melt butter and sauté onion until soft, about 5 minutes.
4. Add garlic, cinnamon, and nutmeg. Cook for 1 minute.
5. Add roasted squash and vegetable broth. Bring to a boil.
6. Simmer for 15 minutes, then blend until smooth with an immersion blender.
7. Stir in heavy cream and adjust seasoning. Serve with crusty bread.

Tips & Notes

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