1. {
“title”: “Best Butternut Squash Soup”,
“summary”: “A cozy, velvety fall soup made with roasted-sweet butternut squash, aromatics, warm spices, and a touch of cream (or coconut milk). Simple, comforting, and perfect for weeknights or holiday gatherings.”,
“yields”: “4 to 6 servings”,
“prep_time”: “15 minutes”,
“cook_time”: “35 minutes”,
“total_time”: “50 minutes”,
“ingredients”: [
“1 large butternut squash (about 3 lb), peeled, seeded, and cubed”,
“2 tablespoons olive oil”,
“1 medium yellow onion, diced”,
“2 medium carrots, chopped”,
“3 garlic cloves, minced”,
“4 cups low-sodium vegetable broth (or chicken broth)”,
“1/2 cup heavy cream or coconut milk (optional)”,
“1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)”,
“1/4 teaspoon ground cinnamon”,
“1/8 teaspoon ground nutmeg”,
“3/4 teaspoon kosher salt, plus more to taste”,
“1/4 teaspoon black pepper”,
“Optional toppings: roasted pumpkin seeds, chopped herbs, croutons, swirl of cream”
],
“instructions”: [
“Warm olive oil in a large pot over medium heat. Add onion, carrots, and garlic; cook until softened and fragrant, 5 to 6 minutes.”,
“Stir in squash, thyme, cinnamon, nutmeg, salt, and pepper; cook 2 minutes to bloom the spices.”,
“Pour in broth, bring to a boil, then reduce heat, cover, and simmer until squash is very tender, 20 to 25 minutes.”,
“Blend the soup carefully with an immersion blender (or in batches in a countertop blender) until silky smooth.”,
“Return to the pot and stir in cream or coconut milk, if using. Thin with a splash of extra broth to your desired consistency.”,
“Taste and adjust seasoning with more salt and pepper as needed. Warm