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As the leaves begin to change color and the air turns crisp, autumn brings with it a bountiful harvest of flavors and culinary inspirations. This season is celebrated not just for its picturesque scenery, but also for the comforting foods that warm our hearts and homes. Among the array of seasonal ingredients, butternut squash stands out as a quintessential staple, embodying the essence of fall with its sweet, nutty flavor and vibrant orange hue.

Savory Butternut Squash Soup

Warm up this autumn with a comforting bowl of Autumn Bliss Butternut Squash Soup. This delicious recipe features the sweet, nutty flavor of butternut squash, combined with aromatic garlic, onion, and warm spices like cumin and nutmeg. Creamy coconut milk adds richness, making it perfect for chilly days. Easy to prepare and nutritious, this soup is ideal for families or cozy dinner gatherings. Embrace the flavors of fall and nourish your body with this delightful dish.
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Ingredients
  

1 medium butternut squash (about 2 lbs), peeled and diced

1 medium onion, chopped

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon ground cumin

1/2 teaspoon ground nutmeg

4 cups vegetable broth

1 cup coconut milk (full-fat for creaminess)

Salt and pepper to taste

Fresh thyme leaves for garnish (optional)

Pumpkin seeds for garnish (optional)

Instructions
 

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until it becomes translucent and soft.

    Stir in the minced garlic, cumin, and nutmeg, and cook for another minute until fragrant.

      Add the diced butternut squash to the pot, stirring well to coat with the oil and spices. Cook for about 5 minutes.

        Pour in the vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat and let it simmer for 20-25 minutes, or until the squash is tender.

          Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.

            Return the pureed soup to low heat and stir in the coconut milk. Allow it to heat through, seasoning with salt and pepper to taste.

              Serve the soup hot, garnished with fresh thyme leaves and a sprinkle of pumpkin seeds for added crunch.

                Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings