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Get cozy with a bowl of velvety butternut squash soup! This creamy, slightly sweet soup is perfect for fall and is easy to make. Serve it warm with crusty bread for a meal that warms the heart and nourishes the soul!
Peel and cube the butternut squash.
In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
Add minced garlic and sauté for another minute until fragrant.
Add the cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and let simmer for about 20 minutes, or until squash is tender.
Remove from heat and let cool slightly. Blend the mixture using an immersion blender until smooth and creamy.
Stir in coconut milk, salt, black pepper, and nutmeg. Adjust seasoning to taste.
Reheat the soup gently before serving. Serve warm with optional toppings like pumpkin seeds, croutons, or fresh herbs.
