Creamy Butternut Squash Soup

The cream soup made from butternut squash is a staple recipe for autumn and winter. Enjoy the creamy texture and warm, sweet-savory flavor.

• If you want the soup to be creamier, add a little cream or one to two tablespoons of butter while blending. For a dairy-free option, you can add coconut milk or a handful of soaked raw cashews.
• To make cutting the squash easier, microwaving it for 2-3 minutes can significantly ease the cutting process.
• Use an immersion blender if you don't have a countertop blender available.
• Don't forget the toppings! Fresh herbs like parsley, thyme, sage, and chives are a must! Pumpkin seeds, toasted almonds, crispy bacon bits, or roasted chickpeas pair wonderfully with this soup.

• You can substitute vegetable broth with chicken broth for a richer flavor.
• For those who enjoy spicy, add a little paprika.
• If you want the soup to be sweeter, add a bit of honey or maple syrup.
• Add other vegetables like carrots or leeks for extra flavor and nutrients.

• The "Butternut" squash is extremely rich in vitamin A and beta-carotene, which are beneficial for vision and skin.
• Ginger and nutmeg have anti-inflammatory properties and help warm the body during the cold months.