THE BEST creamy butternut squash soup!

A heavenly butternut squash soup, perfect for a cozy fall day 🍁

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I have been making this soup for a while now, trying out different ingredients, and finally came up with this version. Butternut squash soup in a pumpkin bowl is my new vibe now! Obviously, you don’t need to serve it in a pumpkin bowl but I thought it was cute 🍁

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For this homemade soup you need:

🍁 Butternut squash (one big and two small ones)

🍁 One garlic

🍁 Thyme (I used fresh but you can also use the dried version)

🍁 Avocado oil spray

🍁 Salt & pepper

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Step 1: Cut out the veggies, take out the seeds, and spray with avocado oil. Sprinkle with salt and pepper. Bake for 40 minutes at 425F until soft and tender. ‼️Do not get your head close to the oven door and NEVER use bare hands ‼️

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🎃 Step 2: For the pumpkin bowl, take out the seeds. Spray with avocado oil. Add salt & pepper. Bake for only 10-15 minutes at 425F.

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Step 3: Let the baked veggies cool down before adding them to your mixer. Add vegetable broth and coconut milk. Add them slowly to avoid making the whole thing too watery. Mix and then transfer to a pot.

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Step 4: Add nutmeg & cinnamon powder and the thyme. Lastly, add maple syrup and simmer until the desired thickness is reached.

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Remember, you can adjust the sweetness as you wish. Start with 2 Tbsp of maple syrup and adjust as needed. The maple syrup is what brings out the flavor but you need to start slow.

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Question? Comment below 👇🏻

#lemon8partner #recipeideas #fallrecipes