A nourishing comfort food primarily made with butternut squash, offering a blend of creamy texture and rich flavors.
Ingredients
Scale:
1 medium butternut squash, peeled and cubed (about 4 cups)
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, chopped
1 apple, peeled and chopped (optional)
4 cups vegetable broth
1 cup coconut milk
1 teaspoon ground turmeric
1 teaspoon ground ginger
Salt and pepper to taste
Fresh cilantro or parsley, chopped (for serving)
Optional: olive oil or pumpkin seeds for garnish
Instructions
Begin by peeling and cubing the butternut squash into uniform pieces. Chop the onion, carrots, and apple into bite-sized pieces and mince the garlic.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and sauté for an additional minute.
Stir in the cubed butternut squash, chopped carrots, and optional apple. Cook for about 5-7 minutes, stirring occasionally.
Sprinkle in the ground turmeric and ginger. Stir well and cook for another minute.
Add the vegetable broth to the pot and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer uncovered for about 20-25 minutes.
Remove the pot from heat and blend the soup until smooth and creamy using an immersion blender.
Stir in the coconut milk and adjust seasoning with salt and pepper. Heat gently if necessary.
Ladle the soup into bowls and garnish with fresh cilantro or parsley and a drizzle of olive oil or a sprinkle of pumpkin seeds.
