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As the leaves turn golden and the air becomes crisp, there’s an undeniable craving for comforting, warm dishes that embrace the essence of the season. Butternut squash, with its vibrant hue and natural sweetness, serves as a quintessential ingredient for creating heartwarming meals. This versatile vegetable is not only appealing to the eye but also packed with essential nutrients, making it a perfect candidate for soups that nourish the body and soul. Cozy Creamy Butternut Squash Soup is an ideal recipe to whip up during the colder months, offering a blend of rich flavors and creamy textures that are sure to please.

One Pot Creamy Butternut Squash Soup

Warm up your chilly evenings with a bowl of Cozy Creamy Butternut Squash Soup. This easy-to-make recipe highlights the natural sweetness of butternut squash and pairs it with aromatic vegetables for a rich taste. Packed with vitamins and fiber, this soup is not only comforting but also nutritious. Whether enjoyed on its own or paired with crusty bread, it's the perfect dish to embrace the season's flavors. Discover your new favorite comfort food!
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Ingredients
  

1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 medium carrot, diced

1 stick celery, diced

4 cups vegetable broth (or chicken broth for a non-vegetarian option)

1 teaspoon dried thyme

1 teaspoon ground cinnamon

Salt and pepper to taste

1 cup coconut milk (or heavy cream for a richer taste)

1 tablespoon maple syrup (optional, for sweetness)

Fresh parsley or pumpkin seeds for garnish

Instructions
 

Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, and cook for about 5 minutes until it becomes translucent. Stir in the minced garlic, carrot, and celery, and sauté for an additional 3-4 minutes until the vegetables are softened.

    Add Butternut Squash: Add the cubed butternut squash to the pot. Stir to mix well with the sautéed vegetables.

      Season and Simmer: Pour in the vegetable broth, ensuring that the squash and veggies are covered. Add the dried thyme, ground cinnamon, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes, until the butternut squash is tender.

        Blend to Creaminess: Once the squash is soft, use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender to puree until creamy. Make sure to let steam escape while blending to avoid splatters.

          Finish with Creaminess: After blending, return the soup to low heat. Stir in the coconut milk (or heavy cream) and maple syrup (if using), adjusting the seasoning with more salt and pepper as desired. Let it warm through for another 5 minutes.

            Serve: Ladle the creamy butternut squash soup into bowls and garnish with fresh parsley or a sprinkle of pumpkin seeds for added crunch. Enjoy your cozy bowl of soup!

              Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings