Autumn Whisper Butternut Soup

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt to taste
• Freshly ground black pepper to taste
• Pumpkin seeds for garnish

Directions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet.
3. Roast in the oven for about 25-30 minutes or until tender and caramelized.
4. In a large pot, sauté the chopped onion in a bit of olive oil over medium heat until translucent.
5. Add the minced garlic, ginger, and nutmeg, and cook for an additional 2 minutes until fragrant.
6. Add the roasted butternut squash and vegetable broth to the pot, bringing it to a simmer.
7. Blend the soup until smooth using an immersion blender or by transferring it in batches to a countertop blender.
8. Stir in the coconut milk and adjust seasoning with salt and pepper to taste.
9. Serve hot, garnished with pumpkin seeds.