Page 29 - My Indigo Sun September-October 2025

Butternut Squash Soup

Ingredients
1 medium butternut squash (about 2 lbs), peeled and diced

1 medium onion, chopped
4 garlic cloves, minced
4 cups low-sodium vegetable broth
1 cup full-fat coconut milk

2 tbsp extra virgin olive oil
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Salt and pepper to taste

Prep the ingredients by peeling and dicing the butternut squash

into uniform pieces. Chop the onion and mince the garlic.
In a large pot over medium heat, add olive oil and sauté the onions
until translucent (about 5 minutes).
Add the diced butternut squash and minced garlic; stir for about
2–3 minutes.
Pour in vegetable broth until it just covers the mixture; add
cinnamon, nutmeg, salt, and pepper. Simmer gently for about 20
minutes until the squash is tender.
Using an immersion blender or regular blender, puree until
smooth.
Stir in coconut milk; taste and adjust seasoning if necessary.

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