Ingredients
- 1 large butternut squash (about 3 lbs) peeled, seeded, and cubed
- 1 large white potato
- 1 medium yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil or butter
- 4 cup vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp ground cinnamon or nutmeg
- 1 tsp fresh thyme leave (or 1/2 tsp dried thyme)
- 1/2 cup heavy cream, coconut milk, or cashew cream for richness
Optional garnish: toasted pumpkin seeds
Instructions
- Sauté aromatics: In a large pot, heat olive oil or butter over medium heat. Add onion and carrot. Sauté for about 5 minutes, until softened. Add garlic and cook 1 minute more.Add squash, potato & seasoning: Add cubed butternut squash, potato, salt, pepper, thyme, and cinnamon/nutmeg (if using). Stir well to coat. Simmer: Pour in broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, until the squash and carrots are very tender.Blend: Use an immersion blender directly in the pot (or transfer in batches to a blender). Blend until silky smooth. Add creaminess. Stir in heavy cream, coconut milk, or cashew cream. Taste and adjust seasoning — add salt, pepper, or a splash of maple syrup for extra depthHAPPY EATING!!
