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