Creamy Butternut Squash Soup

Recipe:

Ingredients
1 tbsp olive oil
1 large onion, chopped
1 large carrot, peeled and chopped (optional)
1-2 garlic cloves, minced
1 large butternut squash (about 3–4 lbs), peeled, seeded, and cubed
1 medium apple, peeled and chopped (optional, adds brightness to the soup)
3-4 cups vegetable or chicken broth, reduced sodium
½ tsp salt (to taste)
1/4 teaspoons ground black pepper
½ cup coconut milk (optional for creaminess)

Optional: 1 teaspoon maple syrup, squeeze of lemon or lime juice

Instructions

In a large pot, heat the olive oil over medium heat. Add onion (and carrot, if using) and sauté 5–7 minutes until softened. Add garlic and cook 30 seconds more.

Add cubed butternut squash, apple (if using), broth, salt, pepper, and any spices you like. Bring to a boil.

Reduce heat and simmer uncovered for 20–25 minutes, until squash is very tender.

Use an immersion blender directly in the pot, or transfer in batches to a blender. Blend until very smooth.

Stir in coconut milk if using. Taste and adjust seasoning. Add maple syrup, lemon or lime juice or salt and pepper as needed.

Garnish with a dollop of plain greek yogurt, toasted pumpkin seeds, or fresh herbs.