Creamy Roasted Butternut Sage Soup

Ingredients

• 2 medium butternut squash (about 4 pounds), peeled, seeded, and cut into cubes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk (or heavy cream for a non-vegan option)
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Pinch of nutmeg (optional, enhances flavor)
• Chopped fresh sage leaves for garnish
• Pumpkin seeds (pepitas) for garnish
• Drizzle of olive oil for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread them out in a single layer.
3. Roast the butternut squash for about 25-30 minutes, or until tender and caramelized.
4. In a large pot, add a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and sage, cooking for 1-2 minutes.
5. Transfer the roasted butternut squash to the pot with the sautéed onion and garlic. Pour in the vegetable broth and bring to a simmer. Cook for about 10 minutes.
6. Blend the soup until smooth and creamy using an immersion blender or a traditional blender in batches.
7. Stir in the coconut milk (or heavy cream) and a pinch of nutmeg. Season with additional salt and pepper to taste.
8. Ladle the soup into bowls and garnish with a drizzle of olive oil, chopped sage, and pumpkin seeds.

Nutrition