Butternut Squash Soup with Coconut Cream

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 cup full-fat coconut cream (chilled can, solid part)
• 1/2 tsp ground nutmeg
• salt and pepper to taste

Method

1. 1

   Heat olive oil in a large pot over medium heat. Sauté onion and garlic 4-5 minutes until softened.

2. 2

   Add squash and vegetable broth, bring to a boil, then reduce heat and simmer 20-25 minutes until squash is fork-tender.

3. 3

   Use an immersion blender to puree until smooth (or blend in batches in a countertop blender).

4. 4

   Stir in coconut cream and nutmeg, season with salt and pepper, and warm through before serving.