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To make this cozy butternut squash soup, gather these simple ingredients: - 1 medium butternut squash, peeled and diced into 1-inch cubes - 1 large onion, finely chopped - 2 cloves garlic, minced - 2 medium carrots, peeled and diced - 1 tart apple (like Granny Smith), cored and diced - 4 cups vegetable broth, low-sodium recommended - 1 cup creamy coconut milk - 1 teaspoon ground ginger - 1/2 teaspoon freshly grated nutmeg - Salt and freshly ground black pepper to taste - 2 tablespoons extra virgin olive oil - Fresh parsley or cilantro, finely chopped, for garnish You can add a few fun touches to your soup. Here are some optional garnishes: - A drizzle of olive oil for richness - A swirl of coconut milk for a creamy look - Toasted pumpkin seeds for crunch - Fresh herbs like chives or thyme for extra flavor This soup is not just tasty, but also healthy! Here’s a quick look at its nutrition: - Calories: Approximately 250 per serving - Protein: 4 grams - Carbohydrates: 40 grams - Fat: 10 grams - Fiber: 5 grams - Vitamin A: High due to the squash - Vitamin C: Good amount from the apple and carrots Feel free to adjust the recipe based on your dietary needs. Enjoy crafting this beautiful dish! For the full recipe, check out the recipe section above. Start by gathering your ingredients. You need: - 1 medium butternut squash, peeled and diced into 1-inch cubes - 1 large onion, finely chopped - 2 cloves garlic, minced - 2 medium carrots, peeled and diced - 1 tart apple, cored and diced - 4 cups vegetable broth - 1 cup creamy coconut milk - 1 teaspoon ground ginger - 1/2 teaspoon freshly grated nutmeg - Salt and black pepper to taste - 2 tablespoons extra virgin olive oil - Fresh parsley or cilantro for garnish Chop the butternut squash, onion, carrots, and apple. This will help everything cook evenly. Mince the garlic. Set all the ingredients aside on your counter. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the chopped onion. Cook it for about 5 minutes until it’s soft and fragrant. Next, stir in the minced garlic, diced carrots, and diced apple. Cook for another 3 to 4 minutes. This makes the soup smell great! Now, add the diced butternut squash. Pour in the vegetable broth. Sprinkle in the ground ginger and nutmeg. Bring it to a boil, then lower the heat to a gentle simmer. Let it cook for 20 to 25 minutes. You want the squash to be fork-tender. After cooking, take the pot off the heat. Use an immersion blender to puree the soup until it’s smooth. If you don’t have one, carefully transfer it to a blender in batches. Return the pureed soup to low heat. Stir in the rich coconut milk. Taste it and add salt and pepper as needed. Heat it for 5 more minutes while stirring. When ready to serve, ladle the warm soup into bowls. Garnish each bowl with a sprinkle of fresh parsley or cilantro. This adds color and freshness. Enjoy this cozy butternut squash soup! You can find the Full Recipe above for more details. To get a smooth soup, blend it well. After cooking, use an immersion blender. If you don’t have one, pour the soup into a regular blender. Blend small batches for safety. A smooth texture makes the soup cozy and rich. Add more depth to your soup with spices. A dash of cayenne pepper brings heat. Try adding a tablespoon of maple syrup for sweetness. Fresh herbs like thyme or sage can add a lovely aroma. These small tweaks make a big difference. One common mistake is overcooking the squash. It should be tender but not mushy. Another error is skipping the seasoning. Always taste and adjust salt and pepper. Finally, don’t rush the blending. A smooth texture is key for the best experience. For the full recipe, check the earlier section! {{image_4}} You can easily make this soup vegan. Just swap the creamy coconut milk for almond or cashew milk. These options add creaminess without dairy. You can also add more veggies like spinach or kale for extra nutrients. They blend well and add color. Some prefer creamy soup, while others like it chunky. For a creamy option, blend the soup until smooth. If you want a chunky version, blend only half of the soup. This way, you keep some texture. You can also add roasted squash pieces for an extra bite. Feel free to get creative with seasonal ingredients. In fall, add roasted apples or pears for sweetness. In winter, try adding sweet potatoes or parsnips for depth. You can even toss in spices like cinnamon or cardamom for a twist. Each change will give your soup a new flavor. Enjoy exploring these variations! To keep your butternut squash soup fresh, let it cool first. Use an airtight container. You can store it in the fridge for up to 5 days. Make sure to label the container with the date. This helps you know when to eat it. Want to save your soup for later? Freeze it! Pour the cooled soup into freezer-safe bags. Lay them flat to save space. You can freeze the soup for up to 3 months. When you're ready to eat, just thaw it in the fridge overnight. When it’s time to enjoy your soup again, reheat it gently. Pour the soup into a pot over low heat. Stir it often to prevent sticking. You can also use a microwave. Heat it in short bursts, stirring in between. Add a splash of coconut milk if it seems thick. Enjoy your cozy bowl again! Yes, you can use frozen butternut squash. It saves time and effort. Just thaw it first. Then, add it directly to your pot during the cooking step. Keep in mind, frozen squash may cook faster. Check for tenderness before blending. Butternut squash is very healthy. It is low in calories and high in nutrients. Here are some benefits: - Rich in vitamins: It has a lot of vitamin A, C, and E. - Good fiber source: This helps with digestion. - Antioxidants: These fight free radicals in your body. Eating butternut squash can support your immune system and eye health, making it a great choice for a cozy soup. To spice up your butternut squash soup, try these tips: - Add chili powder: Start with 1/4 teaspoon and adjust to taste. - Include fresh peppers: Diced jalapeños or serranos can add heat. - Use cayenne pepper: Just a pinch can bring the heat. - Ginger kick: Increase the amount of ginger for a warm spice. Experiment with these options to find your perfect spice level! For the complete recipe, check out the Full Recipe section. This blog post covered the key steps to make delicious butternut squash soup. We looked at ingredients, preparation, cooking, and serving. I shared tips for the best texture and flavor. You can also try variations and learn how to store leftovers. In the end, making this soup is easy. You can enjoy a healthy meal that suits your taste. Dive in and have fun in the kitchen!

Butternut Squash Soup

Warm up your fall evenings with this delicious cozy butternut squash soup recipe! Packed with rich flavors from butternut squash, tart apple, and creamy coconut milk, this dish is not only comforting but also easy to make. Follow simple step-by-step instructions to create a velvety smooth soup that will impress your family and friends. Click through to explore the full recipe and enjoy a bowl of warmth today!
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Ingredients
  

1 medium butternut squash, peeled and diced into 1-inch cubes

1 large onion, finely chopped

2 cloves garlic, minced

2 medium carrots, peeled and diced

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

4 cups vegetable broth, low-sodium recommended

1 cup creamy coconut milk

1 teaspoon ground ginger

1/2 teaspoon freshly grated nutmeg

Salt and freshly ground black pepper to taste

2 tablespoons extra virgin olive oil

Fresh parsley or cilantro, finely chopped, for garnish

Instructions
 

Begin by heating the olive oil in a large, heavy-bottomed pot over medium heat. Once the oil is shimmering, add the chopped onion and sauté until it becomes translucent and fragrant, approximately 5 minutes.

    Next, stir in the minced garlic, diced carrots, and diced apple. Continue to cook for another 3 to 4 minutes, allowing the flavors to meld and the mixture to become aromatic.

      Add the diced butternut squash to the pot, followed by the vegetable broth. Sprinkle in the ground ginger and grated nutmeg. Bring the mixture to a rolling boil, then reduce the heat to a gentle simmer. Allow it to cook for about 20 to 25 minutes, or until the squash is fork-tender.

        Once the squash is tender, remove the pot from the heat. Using an immersion blender, carefully puree the soup until it reaches a velvety smooth texture. If you don't have an immersion blender, carefully transfer the soup in batches to a traditional blender and blend until smooth.

          Return the pureed soup to low heat and stir in the rich coconut milk. Taste and season with salt and freshly ground black pepper as needed. Heat the soup through for an additional 5 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pot.

            To serve, ladle the warm soup into bowls and garnish each portion with a sprinkle of freshly chopped parsley or cilantro for a burst of color and freshness.

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                - Presentation Tips: For a delightful finish, swirl a tablespoon of coconut milk in each bowl before serving, or drizzle a bit of olive oil for an elegant touch.