Butternut Squash Soup

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1 large butternut squash, peeled, seeded, and cubed
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken or vegetable broth
• 1 cup coconut milk
• 2 tbsp olive oil
• 1/2 tsp ground nutmeg
• salt and black pepper to taste

Directions

1. Preheat your oven to 400°F. Toss the squash cubes with one tablespoon of olive oil, spread on a baking sheet, and roast for 25 minutes until tender and lightly golden.
2. Warm the remaining olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes until soft, then stir in the garlic and cook one more minute.
3. Add the roasted squash, broth, and nutmeg to the pot. Bring everything to a gentle boil, then reduce the heat and simmer for 10 minutes so the flavors come together.
4. Remove the pot from heat and use an immersion blender to puree the soup until completely smooth. You can also carefully transfer it in batches to a countertop blender.
5. Stir in the coconut milk, then season generously with salt and pepper. Return the pot to low heat and warm through for a few minutes before serving.

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