Butternut Squash Soup

Butternut Squash Soup
Warm up with this velvety butternut squash soup, perfect for chilly days. It’s naturally sweet and creamy, enhanced with warm spices and a drizzle of olive oil for added richness.
Ingredients:

1 medium butternut squash, peeled and diced
1 onion, chopped
2 carrots, chopped
3 cups vegetable broth
1/2 cup coconut milk
1 teaspoon cinnamon
Salt and pepper to taste
2 tablespoons olive oil

Procedure:
In a large pot, heat olive oil over medium heat and sauté onion and carrots until softened.
Add diced butternut squash and vegetable broth.
Bring to a boil, then reduce heat and simmer for about 20-25 minutes, until the squash is tender.
Stir in coconut milk and cinnamon, then blend until smooth with an immersion blender.
Season with salt and pepper, and serve warm.