Butternut Squash Soup

Steps

1. Peel, de-seed, and cube the butternut squash into smaller pieces.
2. Dice the medium onion.
3. Heat two tablespoons of olive oil in a large pot over medium heat.
4. Add the diced onion to the hot oil and cook for 10 to 15 minutes until it starts browning and takes on some color (caramelization).
5. While the onions are cooking, mince six to eight cloves of garlic.
6. Add the minced garlic to the pot with the onions and stir constantly for two minutes. Do not let the garlic burn.
7. Reduce heat to medium or medium-low.
8. Stir in 1/2 teaspoon of cinnamon and 1/8 to 1/4 teaspoon of nutmeg, stirring for about a minute until fragrant.
9. Add the cubed butternut squash, salt (1/2 teaspoon), and freshly cracked black pepper (1/2 teaspoon) to the pot. Stir everything together.
10. Pour in three to four cups of chicken broth or water (or more if you prefer a thinner soup).
11. Let the mixture simmer for 30 to 40 minutes, or until the butternut squash is very tender, stirring occasionally.
12. Carefully transfer the soup to a blender (or use an immersion blender/food processor) and blend until smooth. Allow the soup to cool slightly before blending.
13. Taste the soup and adjust seasoning if necessary. If too thick, add more stock, water, coconut milk, or cream; if you want it richer, stir in 1/4 to 1/2 cup of heavy cream or coconut milk.
14. Garnish with a little pepper, a dash of cinnamon, and a sprinkle of fresh thyme before serving.