Pumpkin soup - butternut squash

Pumpkin soup is a warm and creamy dish, ideal for beginners because it involves minimal ingredients and steps. It’s a perfect recipe for cold days or a light, healthy meal.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup coconut milk (optional)
• Salt and pepper to taste
• Olive oil for roasting
  
  

Instructions:

1. Preheat your oven to 200°C (400°F). Place the butternut squash cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.
2. In a large pot, heat a little olive oil over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened.
3. Add the roasted squash to the pot along with the vegetable broth, cinnamon, and nutmeg. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Use a hand blender (or transfer to a blender) to blend the soup until smooth.
5. Stir in the coconut milk (if using) and season with more salt and pepper if needed.
6. Serve hot, optionally garnished with fresh herbs or a swirl of cream.
   
   
   

Why It’s Great for Beginners: Roasting the squash brings out a natural sweetness and depth of flavour, making this an impressive yet easy soup to prepare. The steps are straightforward, and the result is a creamy, comforting dish.