Butternut Squash Soup

How to make it

1. In a medium-sized pot, heat the olive oil over medium heat.
2. Add the chopped onion. Sauté for about 3-4 minutes, or until the vegetables begin to soften.
3. Optional: Add ground cumin, ground coriander, ground turmeric and a pinch of cayenne pepper
4. Add the minced garlic and ground cinnamon. Sauté for an additional 1-2 minutes until fragrant.
5. Add the cubed butternut squash and sauté for another 2-3 minutes to coat the squash with the spices.
6. Pour in the low-sodium vegetable broth and 1/4 cup of water. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the butternut squash is tender.
7. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth. Be cautious when blending hot liquids.
8. Return the blended soup to the pot and place it back on low heat. Season with the specified amount of salt and black pepper. If the soup is too thick, you can add a bit more water to achieve your desired consistency.
9. Once heated through, remove from heat.
10. Ladle the dairy-free butternut squash soup into a serving bowl.
11. If desired, garnish with chopped fresh parsley or cilantro.