Ingredients
- 1 large butternut squash, peeled and cubed (about 4 cups)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup coconut milk (or heavy cream for a richer taste)
- Fresh cilantro for garnish (optional)
Feel free to adjust the spices to your liking. My abuela often said that a recipe is just a guideline, and the real magic happens when you make it your own.
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, pepper, cinnamon, cumin, and nutmeg. Spread the squash evenly on a baking sheet.
- Roast in the oven for 25-30 minutes, or until the squash is tender and slightly caramelized. This step brings out the squash’s natural sweetness, a trick I picked up from watching my abuela roast vegetables.
- In a large pot, sauté the chopped onion and minced garlic over medium heat until the onion is translucent, about 5 minutes.
- Add the roasted squash to the pot along with the vegetable broth. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
- Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully blend the soup in batches using a countertop blender.
- Stir in the coconut milk, adjusting the seasoning with more salt and pepper if needed. Let the soup heat through for an additional 5 minutes.
- Serve hot, garnished with fresh cilantro if desired. Enjoy the comforting warmth with every spoonful, knowing you’ve created something nourishing and delicious.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International