Harvest Butternut Squash Soup

There’s nothing like the comforting aroma of simmering squash on a crisp fall evening. This velvety soup is full of warm spices and creamy goodness, the perfect starter for a cozy dinner or a stand-alone bowl on a chilly day.
1  medium butternut squash, peeled and cubed
2 carrots, chopped
1 onion, diced
3 cloves garlic, minced
4 cups vegetable broth
1 tsp thyme
½ tsp nutmeg
1 cup coconut milk (or heavy cream)
Salt & pepper to taste

In a large pot, sauté onion, garlic, and carrots until soft.
Add squash, broth, thyme, nutmeg, salt, and pepper. Simmer 20–25 minutes until squash is tender.
Blend until smooth, then stir in coconut milk or cream.
Serve warm with crusty bread.

Tip: For added protein, try chopped bacon or ham. Add fun toppings like croutons!