Description
Velvety butternut squash soup showcases autumn’s warmth with rich sage undertones. Creamy pureed goodness nestles perfectly between comfort and elegance, inviting you to savor each spoonful of seasonal delight.
Ingredients
Scale
Vegetables and Squash:
- 1 butternut squash, peeled and cubed
- 1 shallot, diced
- 4 cloves garlic, minced
Spices and Seasonings:
- 1 tablespoon grated ginger
- 1 teaspoon sage
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons honey
Liquids and Oils:
- 2 tablespoons olive oil
- 15 ounces (443 milliliters) can coconut milk
- 2 cups (473 milliliters) vegetable broth
Optional Toppings:
- Additional cinnamon
- Pumpkin seeds
- Extra coconut milk for drizzling
Instructions
- In a spacious Dutch oven or large pot, warm olive oil over medium heat until shimmering.
- Sauté finely chopped shallots and crushed garlic until aromatic, approximately 2 to 3 minutes, releasing their delicate flavors.
- Introduce uniformly cubed butternut squash (approximately 1-inch pieces) into the pot, gently stirring to ensure even coating with oil.
- Incorporate freshly grated ginger, pure honey, finely chopped sage leaves, ground cinnamon, kosher sea salt, and freshly cracked black pepper, thoroughly mixing to distribute seasonings.
- Pour in creamy coconut milk (13.5 fluid ounces / 400 milliliters) and vegetable broth (/ 480 milliliters), ensuring squash is completely submerged.
- Cover the pot and allow the mixture to simmer gently for 18 to 22 minutes, until butternut squash becomes tender and easily pierced with a fork.
- Using an immersion blender, puree the soup directly in the pot until silky smooth. Alternatively, carefully transfer the mixture to a standard blender, processing in batches if necessary.
- Return the velvety soup to the pot, warming over low heat and adjusting seasoning with additional salt and pepper to taste.
- Ladle the hot soup into serving bowls, garnishing with a delicate honey drizzle, a light dusting of ground cinnamon, and optional roasted pumpkin seeds for added texture.
Notes
- Discover a velvety, warming soup that transforms humble butternut squash into a luxurious autumn comfort meal.
- Blending the soup creates an incredibly smooth texture, making it perfect for those who love creamy, silky soup experiences.
- Coconut milk adds rich, subtle sweetness while providing a dairy-free alternative that complements the squash’s natural flavors.
- Fresh sage brings an earthy, aromatic depth that elevates this simple soup from ordinary to extraordinary.
- Customize your garnish with pumpkin seeds for delightful crunch or extra honey for a gentle sweetness boost.
- Quick one-pot preparation means minimal cleanup and maximum flavor, ideal for busy weeknight dinners or cozy weekend meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 380 mg
- Fat: 22 g
- Saturated Fat: 16 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg