Butternut Squash Soup with a Sage
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Why I Love This Recipe
good
Ingredients You'll Need
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 medium butternut squash (peeled, seeded, and cut into 1-inch cubes)
2 medium carrots, peeled and chopped
4 cups vegetable stock
1 cup unsweetened coconut milk
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Salt and black pepper, to taste
2 tablespoons butter
6 fresh sage leaves, finely chopped
1/4 cup roasted pumpkin seeds
Directions
Heat olive oil in a large pot over medium heat. Add the diced onions and garlic, and sauté until golden and fragrant, about 5 minutes.
Add the butternut squash and carrots, and cook for an additional 5 minutes, stirring occasionally.
Pour in the vegetable stock and bring to a gentle simmer. Cover the pot and cook until the squash and carrots are tender, approximately 20 minutes.
Carefully blend the soup using a handheld immersion blender until silky smooth. Alternatively, you can transfer the soup in batches to a blender or food processor to purée.
Return the puréed soup to the pot, and stir in the coconut milk. Season with cinnamon, nutmeg, salt, and black pepper to taste.
In a small saucepan, melt the butter over low heat until it begins to brown slightly and has a nutty aroma. Add the sage leaves and cook for an additional 2 minutes, being careful not to burn the butter.
Ladle the soup into serving bowls and drizzle each serving with a little of the sage brown butter. Garnish with roasted pumpkin seeds for a delightful crunch.
Serve immediately and enjoy your warm, comforting butternut squash soup!
Pairs Well With
Bread or salad
Questions, Comments & Reviews
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