A smooth, warming blend of roasted butternut squash and aromatic vegetables, finished with coconut milk and spices.
# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash (about 2.5 lbs), peeled, seeded, and diced
02 - 1 large onion, chopped
03 - 2 medium carrots, peeled and chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 3.5 cups vegetable stock
06 - 1 cup coconut milk (or heavy cream for a richer version)
→ Spices & Seasonings
07 - 2 tbsp olive oil
08 - 1/2 tsp ground cumin
09 - 1/4 tsp ground nutmeg
10 - Salt and black pepper, to taste
→ Garnish (optional)
11 - Fresh parsley or coriander, chopped
12 - Toasted pumpkin seeds
13 - A swirl of coconut milk or cream
# Directions:
01 - Preheat oven to 400°F. Toss diced butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on baking tray and roast for 25 minutes until golden and tender.
02 - Heat remaining olive oil in large pot over medium heat. Add onion and carrots; sauté 5–7 minutes until softened.
03 - Add garlic, cumin, and nutmeg; cook 1 minute until fragrant.
04 - Add roasted squash to pot. Pour in vegetable stock, bring to boil, then reduce heat and simmer 10 minutes.
05 - Remove from heat. Using immersion blender (or carefully in batches with regular blender), purée until silky smooth.
06 - Stir in coconut milk (or cream), heat gently, and adjust seasoning with salt and pepper.
07 - Ladle into bowls and garnish with fresh herbs, pumpkin seeds, and a swirl of coconut milk or cream if desired.
