# Needed Ingredients:
→ Vegetables
01 - 1 medium butternut squash (approximately 4.4 lbs), peeled, seeded, and roughly chopped
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and sliced
→ Liquids
05 - 4 cups vegetable broth
06 - 1 cup water
→ Dairy (optional)
07 - 1/2 cup heavy cream or coconut milk for vegan variation
→ Seasonings
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon ground nutmeg
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon salt, adjust to taste
12 - 1/4 teaspoon freshly ground black pepper
→ Garnish (optional)
13 - Fresh herbs such as parsley, chives, or thyme
14 - Roasted pumpkin seeds
# Preparation Steps:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sliced carrot, sauté for 5 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add chopped butternut squash, vegetable broth, and water. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes until vegetables are very tender.
04 - Remove from heat and purée the soup using an immersion blender or standard blender in batches until smooth and silky.
05 - Stir in cream or coconut milk, nutmeg, cumin, salt, and pepper. Gently reheat if necessary, adjusting seasoning to preference.
06 - Ladle into bowls and garnish with fresh herbs and roasted pumpkin seeds if desired.
