Ingredients:

  • 1 medium butternut squash (about 2 pounds / 900 grams), peeled, seeded, and cubed
  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger (2 grams)
  • ½ teaspoon ground cinnamon (1 gram)
  • ¼ teaspoon nutmeg (0.5 gram)
  • 4 cups vegetable broth (960 ml)
  • Salt and pepper, to taste
  • ½ cup coconut milk (120 ml) or heavy cream (for a richer flavor)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

  1. Peel and cube the butternut squash. Dice the onion and mince the garlic.
  2. Heat olive oil in a large pot over medium heat. Add diced onion; cook until translucent (about 5 minutes). Stir in minced garlic, ground ginger, cinnamon, and nutmeg; cook for 1-2 minutes until fragrant.
  3. Add cubed butternut squash to the pot; stir to combine. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until squash is tender (about 15-20 minutes).
  4. Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a regular blender (in batches if necessary) and blend until smooth.
  5. Stir in coconut milk or heavy cream. Season with salt and pepper to taste. Heat through for 2-3 minutes.
  6. Ladle the soup into bowls and garnish with fresh parsley.