Description
A recipe for making creamy, flavorful soup using roasted butternut squash, sage, and vegetable broth.
Ingredients
Scale
- 1 medium butternut squash (about 3 lbs)
- 2 tablespoons olive oil, divided
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1/2 teaspoon ground nutmeg
- 4 cups vegetable broth
- 1/2 cup full-fat coconut milk (or heavy cream for non-vegan)
- Salt and black pepper to taste
- Optional garnish: Toasted pumpkin seeds, fresh sage leaves
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides lightly with 1 tablespoon of olive oil and season with salt and pepper. Place cut-side down on a baking sheet.
- Roast the squash for 35 to 45 minutes, or until fork-tender. Let it cool slightly, then scoop the flesh out of the skin.
- While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 to 7 minutes.
- Add the minced garlic, dried sage, and nutmeg to the pot. Cook for 1 minute until fragrant.
- Add the roasted butternut squash flesh and the vegetable broth to the pot. Bring the mixture to a simmer.
- Use an immersion blender to blend the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
- Stir in the coconut milk (or cream). Heat through gently, but do not boil. Season with salt and pepper to your taste.
- Serve hot, garnished with toasted pumpkin seeds or fresh sage.
Notes
- For a vegan version, use full-fat coconut milk. For a richer flavor, use heavy cream.
- You can roast the squash a day ahead. Store the roasted flesh covered in the refrigerator.
- This soup keeps well in an airtight container in the refrigerator for up to 4 days.
- If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 10
- Sodium: 350
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 6
- Protein: 4
- Cholesterol: 0