Ingredients:

  • 1 medium butternut squash, peeled and diced (about 3 cups)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth or chicken broth
  • 1 cup coconut milk or heavy cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • Salt and pepper to taste
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1/3 cup grated cheese (like cheddar or feta)
  • 1 cup chopped fresh herbs (like chives or parsley)
  • 1 large egg
  • 1 cup buttermilk or milk
  • 1/4 cup unsalted butter, melted

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic; sauté until translucent (about 5 minutes).
  3. Stir in diced squash; cook for an additional 5 minutes.
  4. Pour in vegetable broth and bring to a boil.
  5. Lower heat, cover, and simmer until squash is tender (about 15 minutes).
  6. Blend mixture until smooth, then stir in coconut milk, cinnamon, nutmeg, salt, and pepper. Heat through.
  7. Preheat the oven to 375°F (190°C).
  8. In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
  9. Add grated cheese and herbs; mix until evenly distributed.
  10. In another bowl, beat egg and combine with buttermilk and melted butter.
  11. Pour wet ingredients into dry ingredients; stir until just combined.
  12. Spoon mixture into greased muffin tin (fill to about 3/4 full).
  13. Bake for 18-20 minutes, until golden brown and a toothpick comes out clean.