Butternut Squash Soup

I’ve always found exceptional comfort in fall’s butternut squash soup. Roasted butternut squash, a splash of creamy coconut milk and a hint of nutmeg make a satisfying comfort dish.

A sprinkle of fresh sage is my favourite aromatic topper.

Ingredients

1 medium butternut squash, peeled, seeded, and cubed
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, sliced
4 cups vegetable or chicken broth
1/2 teaspoon ground nutmeg
Salt and pepper to taste
1/2 cup heavy cream or coconut milk (optional for creaminess)

Instructions