Butternut Squash Soup

Instructions: 

1. Prepare the Squash: 
   • Peel the butternut squash, cut it in half, and remove the seeds. Then, chop the flesh into cubes. 
2. Sauté the Vegetables: 
   • Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Cook for about 5-7 minutes, or until the vegetables are softened. 
   • Add the minced garlic and cook for an additional minute, until fragrant. 
3. Cook the Squash: 
   • Add the butternut squash cubes to the pot and stir to combine with the other vegetables. Cook for a few minutes to allow the flavors to meld. 
4. Add Broth and Spices: 
   • Pour in the vegetable or chicken broth. If using, add the ground cumin and nutmeg. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the squash is tender. 
5. Blend the Soup: 
   • Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Be cautious of hot splashes. 
6. Adjust Seasoning: 
   • Return the soup to the pot if you used a blender. Stir in the heavy cream or coconut milk if using, and season with salt and pepper to taste. Heat through. 
7. Serve: 
   • Ladle the soup into bowls and garnish with fresh herbs if desired. Serve hot with crusty bread or croutons.