Butternut Squash Soup

Instructions

1. 1
   Prep all vegetables: peel and cube butternut squash, chop onion, slice carrot, and mince garlic.
2. 2
   In a large pot, heat olive oil over medium heat. Sauté onion and carrots until soft, about 4–5 minutes. Add garlic, cumin, and nutmeg; cook 1 minute more.
3. 3
   Add butternut squash and vegetable broth. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes until veggies are fork-tender.
4. 4
   Blend soup with an immersion blender (or in batches using a countertop blender) until completely smooth.
5. 5
   Stir in coconut milk. Taste and season with salt and pepper. Simmer for 2–3 minutes more to heat through.
6. 6
   Serve hot, garnished with pumpkin seeds, a swirl of coconut milk, or chopped parsley if desired.