Warm, creamy butternut squash soup made with coconut milk and aromatic spices. Perfect for chilly nights or holiday gatherings!

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1. Peel and dice the butternut squash into uniform cubes. Chop onion and mince garlic.

2. In a large pot over medium heat, warm olive oil. Add onion and cook until translucent (about 5 minutes).

3. Add diced squash and minced garlic; cook for 2–3 minutes.

4. Pour in vegetable broth until it just covers the mixture; add cinnamon, nutmeg, salt, and pepper. Simmer for 20 minutes until squash is tender.

5. Blend with an immersion blender or in a countertop blender until smooth.

6. Stir in coconut milk; taste and adjust seasonings. Serve hot with bread.

Make ahead: Store in the fridge for up to 5 days or freeze for 3 months.

Roast squash before cooking for a sweeter, deeper flavor.

Try adding ginger or curry powder for a twist.