Butternut Squash Soup

Here’s a simple and flavorful recipe for butternut squash soup:

Ingredients:

• 1 large butternut squash (about 2-3 pounds), peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, peeled and chopped
• 1 large apple, peeled, cored, and chopped (optional, for a hint of sweetness)
• 4 cups vegetable or chicken broth
• 1 cup water (optional, if you prefer a thinner soup)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup coconut milk or heavy cream (optional, for a creamy texture)
• Fresh herbs for garnish (optional, like thyme or parsley)

Instructions:

1. Prepare the Vegetables:
   • Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
   • While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, carrot, and apple (if using), and sauté for about 5-7 minutes, until softened.
2. Add Garlic and Spices:
   • Add the minced garlic, cinnamon, nutmeg, and ginger to the pot. Sauté for another 1-2 minutes until fragrant.
3. Combine and Cook:
   • Add the roasted butternut squash to the pot, along with the vegetable or chicken broth. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes to allow the flavors to meld together.
4. Blend the Soup:
   • Remove the pot from heat. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender.
   • If the soup is too thick, you can add a cup of water or more broth to reach your desired consistency.
5. Add Cream (Optional):
   • If you prefer a creamier soup, stir in the coconut milk or heavy cream. Heat the soup gently until warmed through, but avoid bringing it to a boil if using cream to prevent curdling.
6. Season and Serve:
   • Taste and adjust the seasoning with more salt, pepper, or spices if needed.
   • Ladle the soup into bowls and garnish with fresh herbs if desired.

Serving Suggestions:

• Serve the soup with a drizzle of olive oil, a dollop of sour cream, or a sprinkle of toasted seeds or nuts.
• Pair with toasted bread or a side salad for a complete meal.

This butternut squash soup is comforting and perfect for chilly days at Kiefer Campground!