21
May
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Prep
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Cook
30-35 Min
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Ready In
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4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 3 cups vegetable broth
- ½ cup coconut milk or heavy cream (plus more for drizzling)
- Salt and pepper to taste
- Pinch of ground nutmeg (optional)
- 2 tbsp roasted pepitas (pumpkin seeds), for topping
Directions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until softened (about 5 minutes).
- Add squash and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until squash is fork-tender.
- Carefully blend the soup until smooth using an immersion blender (or transfer in batches to a blender).
- Stir in coconut milk or cream. Season with salt, pepper, and nutmeg to taste.
- Ladle into bowls and top each with a swirl of cream and a sprinkle of pepitas. Serve warm.
Footnotes
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Cook's Note:
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Editor's Note: