A creamy, cozy butternut squash soup recipe that’s easy to make with simple ingredients. Perfect for fall dinners or holiday starters.

Scale

1 medium butternut squash, peeled, seeded, cubed

1 tbsp olive oil

1 large onion, chopped

2 carrots, chopped

2 cloves garlic, minced

4 cups vegetable or chicken broth

1/2 cup cream or coconut milk (optional)

Salt, pepper, nutmeg to taste

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1. Heat olive oil in a large pot. Sauté onions, carrots, and garlic until soft.

2. Add cubed squash and broth. Bring to a boil, then simmer 20 minutes.

3. Blend until smooth with immersion blender or carefully in batches.

4. Stir in cream or coconut milk. Season with salt, pepper, and nutmeg.

5. Serve warm with toppings of choice.

To make vegan, swap cream for coconut milk.

Store up to 4 days in fridge or freeze for 3 months.