Go Back

Print Recipe Pin Recipe
Ingredients Method

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

Method
 

  1. 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 depth
    HAPPY EATING!!