Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 4 cups vegetable or chicken stock
- 1/2 cup heavy cream or coconut milk (optional)
- Salt and pepper, to taste
- Pumpkin seeds or croutons, for garnish
Instructions
Roast the Butternut Squash:
- Preheat the oven: Set your oven to 400°F (200°C).
- Season and roast: Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
Cook the Soup:
- Sauté the aromatics: In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 4-5 minutes.
- Add spices: Stir in the ground cumin and cinnamon, cooking for 1 minute to release their flavors.
- Combine ingredients: Add the roasted butternut squash to the pot and stir to coat with the spices.
- Pour in the stock: Add the vegetable or chicken stock, ensuring the squash is fully submerged. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Blend and Finish:
- Blend the soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer it in batches to a countertop blender.
- Add cream or coconut milk: Stir in the cream or coconut milk for extra richness. Season with salt and pepper to taste.
Serve and Garnish:
- Ladle the soup into bowls and garnish with toasted pumpkin seeds, croutons, or a drizzle of cream.
- Serve warm and enjoy!