Here’s a recipe for butternut squash soup that serves 4-6 people:
- 1 large butternut squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- Salt and pepper, to taste
- 2 tablespoons honey
- 1/2 cup heavy cream (optional)
- Preheat the oven to 400°F (200°C). Spread the squash on a baking sheet and roast until tender, 25-30 minutes.
- In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and garlic and cook until the onion is translucent, 5-7 minutes.
- Add the roasted squash, broth, cumin, coriander, cinnamon, salt, and pepper to the pot. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup to a blender and puree it in batches. Be careful when blending hot liquids!
- Stir in the honey and heavy cream (if using). Taste and adjust the seasoning as needed.
- Serve the soup hot, garnished with a drizzle of heavy cream and a sprinkle of chopped fresh herbs, if desired. Enjoy!