🥣 Butternut Squash Soup with Coconut Cream and Chili Oil

📝 Ingredients:

• 1 medium butternut squash (peeled, cubed)
• 1 tbsp olive oil
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 1 tsp grated ginger
• ½ tsp ground cumin
• ½ tsp smoked paprika
• 3 cups vegetable broth
• ½ cup coconut milk (plus more for garnish)
• Salt and pepper to taste
• Optional: chili oil, pumpkin seeds, microgreens

🔥 Instructions:

🧅 Step 1: Roast the Squash (Optional for deeper flavor)

1. Preheat oven to 400°F (200°C).
2. Toss cubed squash with olive oil, salt, and pepper.
3. Roast for 25–30 minutes until golden and soft.

🍲 Step 2: Build the Soup

1. In a large pot, sauté onions in olive oil over medium heat until soft (5–6 mins).
2. Add garlic, ginger, cumin, and paprika. Cook for 1 more minute.
3. Add roasted squash and broth. Simmer for 10–15 minutes.

🌀 Step 3: Blend It Smooth

1. Use an immersion blender or transfer to a blender in batches.
2. Blend until silky smooth.

🥥 Step 4: Add Coconut & Finish

1. Stir in coconut milk. Season with salt and pepper.
2. Simmer another 5 minutes to marry the flavors.

🍽️ Step 5: Serve

1. Ladle into bowls, drizzle with coconut milk and chili oil.
2. Garnish with toasted pumpkin seeds or microgreens for crunch and color.