**Ingredients:**
– 1 medium butternut squash, peeled and cubed
– 3 large carrots, peeled and chopped
– 1 large potato, peeled and cubed
– 1 small onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable or chicken broth
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground ginger (optional)
– 1/4 teaspoon ground nutmeg (optional)
– Salt and pepper to taste
– 1/2 cup heavy cream or coconut milk (optional, for added creaminess)
– 2 tablespoons olive oil
– Fresh parsley or cilantro, for garnish
**Instructions:**
1. **Sauté the Vegetables:**
– In a large pot, heat the olive oil over medium heat.
– Add the chopped onion and garlic, and sauté for 3-4 minutes until softened.
– Add the cubed butternut squash, carrots, and potato to the pot. Sauté for another 5 minutes, stirring occasionally.
2. **Add the Broth and Spices:**
– Pour in the vegetable or chicken broth, ensuring the vegetables are fully submerged.
– Stir in the ground cumin, ginger, and nutmeg if using.
– Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
3. **Blend the Soup:**
– Once the vegetables are cooked through, use an immersion blender to puree the soup until smooth.
– Alternatively, you can transfer the soup in batches to a blender and blend until smooth. Be careful with hot liquids in the blender.
4. **Add Creaminess:**
– Stir in the heavy cream or coconut milk if desired for a richer texture.
– Season with salt and pepper to taste.
5. **Serve:**
– Ladle the soup into bowls and garnish with fresh parsley or cilantro.
– Serve warm, with crusty bread or a light salad on the side.
This Butternut Squash and Carrot Soup is not only visually stunning with its bright color but also packed with flavor and nutrients. It’s perfect for a cozy meal!