Autumns Embrace My Creamy Squash Pumpkin Soup Recipe

Ingredients

• 1 medium butternut squash (approx. 2 lbs/900g), peeled, seeded, and cubed
• 1 (15 ounce/425g) can pumpkin puree (not pumpkin pie filling)
• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 4 cups (950ml) vegetable broth (or chicken broth for a richer flavour)
• 1 cup (240ml) heavy cream (or coconut cream for a vegan option)
• 3 tablespoons olive oil
• 2 tablespoons butter, unsalted
• 1 teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• Salt and freshly ground black pepper to taste
• Pinch of red pepper flakes (optional, for a bit of kick)
• Toasted pumpkin seeds (optional, for garnish)
• Fresh parsley, chopped (optional, for garnish)
• Swirl of cream or yogurt (optional, for garnish)