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Butternut squash is at its peak during the cooler months, making it an ideal ingredient for autumn recipes. Packed with vitamins and nutrients, including vitamin A, vitamin C, potassium, and fiber, this winter squash is not only delicious but also a powerhouse of health benefits. Its sweet, nutty flavor complements both savory and sweet dishes, making it a versatile choice for many culinary creations.

Roasted Butternut Squash Soup

Warm up this autumn with a delicious bowl of roasted butternut squash soup! This creamy comfort dish captures the essence of the season, showcasing the vibrant flavors of roasted squash, aromatic spices, and a hint of sweetness from apples. Packed with nutrients and perfect for cozy evenings, this soup is not just a meal—it's an experience. Discover how to create this seasonal delight that nourishes the body and warms the soul. Enjoy every spoonful!
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Ingredients
  

1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 apple (such as Granny Smith), peeled, cored, and diced

1 teaspoon ground cumin

1/2 teaspoon ground nutmeg

4 cups vegetable broth

Salt and pepper to taste

1/2 cup coconut milk (optional for creaminess)

Fresh herbs for garnish (such as thyme or parsley)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Roast the Squash: Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

      Sauté Aromatics: In a large pot over medium heat, add the remaining tablespoon of olive oil, and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and diced apple, and cook for an additional 3-4 minutes until fragrant.

        Add Spices: Stir in the ground cumin and nutmeg, cooking for another minute to allow the spices to toast.

          Combine Ingredients: Once the butternut squash is roasted, add it to the pot along with the vegetable broth. Bring to a boil, then reduce to a simmer. Allow it to simmer for 10-15 minutes for flavors to meld.

            Blend the Soup: Remove the pot from heat. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender; blend until smooth and return to the pot.

              Finish It Off: Stir in the coconut milk (if using) at this stage for added creaminess. Adjust seasoning with salt and pepper, and reheat if necessary.

                Serve: Ladle the soup into bowls, and garnish with fresh herbs. Add a drizzle of olive oil for an elegant finish if desired.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4-6