Description
Indulge in the comforting flavors of Creamy Butternut Squash and Sage Soup, a velvety vegan dish perfect for chilly days. This wholesome soup combines the natural sweetness of roasted butternut squash with the earthy aroma of sage, blended to creamy perfection with coconut milk. Easy to prepare and packed with nutrients, it’s the ultimate cozy bowl for fall or winter evenings.
Detailed Recipe
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 3-4 fresh sage leaves (or 1/2 teaspoon dried sage)
- 3 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground nutmeg
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Juice of half an orange (optional, for added sweetness)
- Toasted pumpkin seeds for garnish
Instructions
- Roast the Squash: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil and a pinch of salt. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until soft and fragrant, about 3 minutes.
- Add Sage and Broth: Stir in fresh sage leaves and cook for 1 minute. Add the roasted squash, vegetable broth, and nutmeg. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Blend: Use an immersion blender to puree the soup until smooth, or transfer to a blender and process in batches.
- Add Coconut Milk: Stir in the coconut milk and orange juice (if using). Taste and adjust seasoning with salt and pepper. Let simmer for 5 minutes to combine flavors.
- Serve: Ladle the soup into bowls, garnish with toasted pumpkin seeds, and enjoy warm.
