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Mornin' Steemit!

Rainy weather calls for some comfort food, especially in October. If you're really feeling the weather today, there's nothing better than treating yourself and your family to a cozy homemade butternut squash soup. It's vibrant, flavorful and so satisfying 🍂

Ingredients

• 3-4 lb butternut squash (roasted);
• 1 medium white onion (chopped);
• 2 medium carrots (chopped);
• 3-4 cloves garlic (chopped);
• 1 tbsp fresh ginger (finely grated);
• 4 cups vegetable broth (or chicken broth);
• 1/2 cup coconut milk + extra for serving;
• 2-3 tbsp cooking oil;
• salt, pepper to taste;
• 3/4 tsp ground cardamom;
• 1/2 tsp ground cinnamon;
• fresh dill or parsley for serving (optional);
• pumpkin seeds for serving (optional);
• hot thai chili for serving (sliced, optional).

Directions

1. In a Dutch oven or a soup pot, heat the cooking oil over medium heat. Add chopped carrots and onion, cook until the onions are translucent, 5-8 minutes. Then add garlic and ginger, add the spices (cardamom, cinnamon), cook for additional 2-3 minutes. Next, stir in broth, salt and pepper.
   Scoop flesh from your roasted butternut squash and add into pot, discard the skin. Bring to a boil and simmer for 20-30 minutes on medium-low.

2. Let the soup cool for about 5-10 minutes; working in batches process the mixture into a smooth puree. Return the soup to the pot, add coconut milk, adjust the spice level, at this point you can add extra coconut milk if you think the soup turned out too thick. Continue cooking at a medium heat for about 5 minutes.

3. Ladle the soup and serve it with some pumpkin seeds, coconut milk drizzle or whatever toppings you love. Enjoy! 🍽️

_{artwork by kookyan}