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.