Simple Butternut Squash Soup

Ingrédients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 medium onion (chopped)
• 3 cloves garlic (minced)
• 4 pounds butternut squash (peeled, seeded, & cut into 1.5" pieces)
• 1 large carrot (peeled & sliced)
• 1 large Russet potato (peeled & diced)
• 3 cups chicken or veggie broth ((and more if needed))
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 (13.5 ounce) can full fat coconut milk (see note)
• Salt & pepper (to taste)

Préparation

1. 1

   Add the oil and butter to a large soup pot over medium-high heat. Add the onion to the pot and sauté for 5 minutes.

2. 2

   Stir in the garlic, followed by the squash, carrot, potato, broth, cinnamon, and nutmeg. Increase the heat to high and bring the soup to a boil. The liquid likely won't completely cover everything, and that's fine.

3. 3

   Once it's boiling, cover the pot with the lid slightly open. Reduce the heat so it's simmering but not boiling furiously. Cook until the veggies are soft and easily pierced with a knife, about 20 minutes depending how large you cut everything. You may want to stir halfway through to ensure it's cooking evenly.

4. 4

   Blend the soup using either an immersion blender (that's what I use) or a regular blender. You may want to let the soup cool for a while first.

5. 5

   Stir in the coconut milk and season with salt & pepper to taste (I am pretty generous with both - I start with 1/2 teaspoon of salt and add more if needed). If you find the soup is still too thick after adding the coconut milk, stir in an additional 1/2 cup of broth at a time until your desired consistency is reached.