1 large butternut squash (about 2–3 pounds)
1 medium onion, chopped
2 garlic cloves, minced
4 cups vegetable or chicken broth
1 cup coconut milk (optional)
1 tsp ground cumin
Salt and pepper to taste
Olive oil for sautéing
Prepare the Squash: Start by preheating your oven to 400°F (200°C). Peel, seed, and cut the butternut squash into 1-inch cubes.
Roast the Squash: Toss the squash cubes with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
Sauté the Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and cumin, stirring for another minute until fragrant.
Add Broth: Once the squash is roasted, add it to the pot along with the broth. Bring to a simmer and let it cook for about 10 minutes to blend the flavors.
Blend the Soup: Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and return it to the pot.
Incorporate Coconut Milk: Stir in the coconut milk for creaminess (if using), and adjust seasoning with salt and pepper to taste. Heat through for 5 additional minutes.
Serve: Ladle the soup into bowls, and consider garnishing with a swirl of coconut milk, a dash of cumin, or toasted pumpkin seeds for added crunch.
