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The foundation of any great soup lies in the sautéing of its vegetables. Begin by heating a tablespoon of olive oil or butter in a large pot over medium heat. Once the oil is shimmering, add finely chopped onions and garlic. Sauté them for about 5-7 minutes until they become translucent and fragrant. This step is crucial as it develops the base flavor of your soup, enhancing its overall taste profile. Don’t rush the process; a well-sautéed onion will provide sweetness and depth, making your butternut squash soup truly comforting.

One Pot Creamy Butternut Squash Soup

Warm up this fall and winter with a comforting bowl of creamy butternut squash soup. This nutritious dish highlights the sweet, nutty flavors of butternut squash, enriched with aromatics like onion and garlic, and tailored to your taste with spices like thyme and cinnamon. Perfect for cozy evenings, this soup is not only delicious but also packed with vitamins A and C to support your health. Enjoy it with crusty bread or a light salad for a heartwarming meal.
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Ingredients
  

1 medium butternut squash (approximately 2 lbs), peeled, seeded, and cut into cubes

1 tablespoon olive oil

1 medium onion, finely diced

3 cloves garlic, minced

1 medium carrot, diced

1 stalk celery, diced

4 cups vegetable broth (or chicken broth for a non-vegetarian option)

1 teaspoon dried thyme

1 teaspoon ground cinnamon

Salt and freshly ground pepper to taste

1 cup coconut milk (or heavy cream for a richer flavor)

1 tablespoon maple syrup (optional, for added sweetness)

Fresh parsley or roasted pumpkin seeds for garnish

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until it turns translucent. Next, stir in the minced garlic, diced carrot, and celery, continuing to sauté for an additional 3-4 minutes until these vegetables soften and develop their flavors.

    Incorporate Butternut Squash: Add the cubed butternut squash to the pot, mixing it well with the sautéed vegetables to ensure it's coated in the oil and released flavors.

      Season and Simmer: Pour in the vegetable broth, making sure the squash and vegetables are fully submerged. Sprinkle in the dried thyme and ground cinnamon, followed by salt and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the butternut squash is fork-tender.

        Blend until Smooth: Once the squash is tender, use an immersion blender to puree the soup directly in the pot until velvety smooth. Alternatively, if using a countertop blender, carefully transfer the soup in batches to blend until creamy, allowing steam to escape between batches to prevent overflow.

          Add Creaminess: Return the blended soup to low heat. Stir in the coconut milk (or heavy cream) and maple syrup (if desired), tasting and adjusting the seasoning with more salt and pepper as needed. Allow the soup to warm for another 5 minutes, ensuring everything is well combined.

            Serve: Ladle the warm and creamy butternut squash soup into bowls. Garnish with a sprinkle of fresh parsley or a handful of roasted pumpkin seeds for an appealing crunch. Enjoy your comforting bowl of soup!

              Prep Time, Total Time, Servings:

                - Prep Time: 10 minutes

                  - Total Time: 40 minutes

                    - Servings: 4 servings