Description

Butternut squash soup with sage is the epitome of comfort food, delivering a creamy, velvety texture infused with the warm, earthy notes of fresh sage. Perfect for chilly evenings, this delightful soup not only nourishes but also brings back fond memories of cozy gatherings. Easy to make and beautifully presented, it’s ideal for busy weeknights or leisurely weekends. Serve it alongside crusty bread or enjoy it solo for a heartwarming meal that celebrates the flavors of autumn.

Ingredients

Scale

2 cups butternut squash (peeled and cubed)
1 medium yellow onion (diced)
3 cloves garlic (minced)
6 fresh sage leaves (chopped)
4 cups low-sodium vegetable broth
1 cup full-fat coconut milk
2 tbsp extra virgin olive oil
Salt and pepper to taste

Instructions

Prepare your ingredients: Peel and cube the butternut squash, dice the onion, and mince the garlic.
Sauté vegetables: In a large pot over medium heat, add olive oil. Sauté onions until translucent (about 5 minutes), then add minced garlic and sauté for another minute.
Add squash and broth: Stir in the cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until squash is tender.
Incorporate creaminess: Mix in coconut milk and chopped sage leaves, simmering for an additional 10 minutes.
Blend until smooth: Use an immersion blender to purée the mixture until silky smooth. Adjust seasoning with salt and pepper as needed.
Serve hot: Ladle into bowls and garnish with crispy sage leaves or a drizzle of olive oil if desired.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soups
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 210
Sugar: 4g
Sodium: 250mg
Fat: 11g
Saturated Fat: 8g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg

Keywords: To enhance sweetness, consider roasting the butternut squash before adding it to the soup. Substitute olive oil with coconut oil for a tropical twist or add a pinch of nutmeg for extra warmth.