Creamy Butternut Squash Soup with Coconut Drizzle

This creamy butternut squash soup is infused with warming spices and topped with a drizzle of coconut cream. It's the perfect starter to warm your soul on a chilly evening.

Steps

1. In a saucepan, heat olive oil over medium heat. 2. Add chopped onion and garlic; sauté until translucent. 3. Stir in the diced butternut squash, ginger, cinnamon, and nutmeg. 4. Pour in the vegetable broth and bring to a boil. 5. Reduce heat and simmer for about 15 minutes, or until the squash is tender. 6. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches. 7. Season with salt and pepper to taste. 8. Serve hot, drizzled with coconut cream on top.

1 cup butternut squash, peeled and diced 1/2 small onion, chopped 1 clove garlic, minced 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1 cup vegetable broth 1/4 cup coconut cream Salt and pepper to taste 1 tsp olive oil