Herb-Infused Butternut Squash Soup

A velvety, seasonal soup with roasted butternut squash, fresh herbs, and a hint of nutmeg, ideal for chilly days.

Cuisine: American

Category: Soups

Prep: 25 minutes. Cook: 40 minutes.

Serves 6.

Ingredients

• 2 lbs peeled and cubed butternut squash
• 1 medium, diced onion
• 3 cloves minced garlic
• 4 cups chicken broth
• 1 tbsp leaves fresh thyme
• 1 can (14 oz) diced tomatoes
• 1/2 cup coconut milk
• 1/4 tsp nutmeg

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 lbs peeled butternut squash cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25 minutes until tender and caramelized.
2. Step 2: In a large pot, heat 1 tbsp olive oil over medium heat. Sauté 1 medium diced onion for 5 minutes until translucent, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add the roasted squash, 4 cups chicken broth, 1 can diced tomatoes (undrained), and 1 tbsp fresh thyme leaves to the pot. Bring to a simmer and cook for 15 minutes to meld flavors.
4. Step 4: Use an immersion blender to puree the soup until smooth (or carefully transfer to a countertop blender in batches). Return to low heat.
5. Step 5: Stir in 1/2 cup coconut milk and 1/4 tsp nutmeg, cooking for 5 minutes until heated through. Adjust salt and pepper to taste, and serve warm with a sprig of fresh thyme.