A delightful and creamy butternut squash soup with a hint of warm spices, perfect for a cozy meal.
Peel and chop the butternut squash, onion, and carrot into small pieces.
Cut the vegetables into uniform pieces to ensure even cooking.
In a large saucepan, heat a small amount of oil and sauté the onion until translucent.
Stir frequently to prevent the onion from burning.
Add the butternut squash, carrot, ground cumin, and ground coriander to the saucepan and stir to coat the vegetables with the spices.
Toast the spices slightly to enhance their aroma.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat and simmer until the vegetables are tender, about 20 minutes.
Cover the saucepan partially to retain heat while allowing steam to escape.
Blend the soup until smooth using a blender or immersion blender.
Blend in batches if using a traditional blender to avoid overfilling.
Reheat the soup gently and season with salt and pepper to taste.
Taste the soup and adjust the seasoning as needed.
Serve the soup hot, garnished with fresh parsley.
Add a drizzle of olive oil or a sprinkle of paprika for extra flavor.
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