This is a unique and creamy soup spiced with the sweet-spicy flavors of nutmeg.
Ingredients:
- 1 medium butternut squash, peeled, seeded, and cut into cubes
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- Salt and pepper, to taste
- ½ cup heavy cream (optional)
Instructions:
In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes.
Add the cubed butternut squash, vegetable broth, nutmeg, cinnamon, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
Stir in the heavy cream (if using) and heat through. Taste and adjust seasoning if needed.
Serve hot, garnished with a sprinkle of nutmeg and a swirl of cream, if desired.