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As autumn unfolds, it brings with it a symphony of colors and flavors that evoke the spirit of cozy gatherings and warm meals shared among loved ones. The crisp air and falling leaves invite us to seek comfort in hearty dishes, and few meals embody this seasonal transition quite like a warm bowl of soup. Among the many varieties, Butternut Bliss Soup stands out as a quintessential autumn recipe, combining the sweet, nutty flavor of butternut squash with a creamy texture that soothes the soul.

Creamy Butternut Squash Soup

Warm up this autumn with a comforting bowl of Butternut Bliss Soup that embodies the season's flavors. This delicious recipe features sweet butternut squash, aromatic onions, and a hint of apple, blended into a creamy, nourishing dish perfect for chilly days. Packed with vitamins and antioxidants, it's as healthy as it is hearty. Serve it with crusty bread or a fresh salad for a delightful meal that brings loved ones together. Enjoy the joys of homemade cooking!
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Ingredients
  

1 medium butternut squash, peeled and diced

1 large onion, chopped

2 cloves garlic, minced

2 carrots, diced

1 apple (Granny Smith or Honeycrisp), peeled and chopped

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer flavor)

2 tablespoons olive oil

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

Salt and pepper to taste

Fresh thyme or parsley for garnish (optional)

Instructions
 

Prepare the Butternut Squash: Begin by preheating your oven to 400°F (200°C). Toss the diced butternut squash with a tablespoon of olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for about 25-30 minutes or until tender and golden brown.

    Sauté the Aromatics: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Toss in the minced garlic and diced carrots, cooking for an additional 3-4 minutes until fragrant.

      Add the Apple: Stir in the chopped apple, followed by the roasted butternut squash. Mix everything together and let it cook for a couple more minutes to allow the flavors to meld.

        Pour in the Broth: Add the vegetable broth to the pot and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes to soften the carrots and enhance the flavors.

          Blend the Soup: Once the vegetables are tender, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the mixture to a blender in batches (be cautious with hot liquids).

            Cream it Up: Return the blended soup to the pot over low heat. Stir in the coconut milk (or heavy cream) along with ground cinnamon and nutmeg. Simmer for an additional 5-10 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper as needed.

              Serve: Ladle the creamy butternut squash soup into bowls, garnishing with fresh thyme or parsley if desired. Enjoy hot with a slice of crusty bread on the side!

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings