Butternut Squash Soup with Sage

Butternut Squash Soup with Sage: A Warm Embrace for Cool Evenings

As the leaves change color and a crisp breeze fills the air, there’s nothing quite like a bowl of warm, comforting soup to embrace the essence of autumn. Today, I’m delighted to share with you a vegan-friendly recipe for Butternut Squash Soup with Sage, a dish that combines the sweetness of butternut squash with the aromatic delight of sage and cinnamon. It’s a perfect dish to warm you from the inside out!

Ingredients:

• 2 tablespoons olive oil
• 1 shallot, diced
• 4 cloves garlic, minced
• 1 butternut squash, peeled and cubed
• 1 tablespoon grated ginger
• 2 tablespoons honey (use maple syrup for a vegan option)
• 1 teaspoon sage
• ½ teaspoon cinnamon
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 15 oz can coconut milk
• 2 cups vegetable broth
• Optional toppings: additional cinnamon, pumpkin seeds, extra coconut milk for drizzling

Directions:

1. Start the Sauté: In a Dutch oven or large pot, heat the olive oil over medium heat. Add the diced shallot and minced garlic and cook until they’re fragrant and beginning to soften, about 2 minutes. This creates the flavorful foundation for the soup.
2. Add the Squash: Incorporate the cubed butternut squash into the pot, stirring to ensure it’s well coated with the oil and aromatics. This step is crucial for infusing the squash with flavors.
3. Season: Sprinkle in the grated ginger, honey, sage, cinnamon, sea salt, and black pepper. Mix everything thoroughly to distribute the spices and seasonings evenly.
4. Simmer: Pour the coconut milk and vegetable broth into the pot. The liquid should just cover the squash, so adjust if necessary. Bring the mixture to a simmer, cover with a lid, and let it cook until the squash is tender, about 20 minutes.
5. Blend: Once the squash is soft, use an immersion blender to puree the soup directly in the pot to your desired smoothness. Alternatively, you can cool the mixture slightly and carefully blend it in batches using a stand blender.
6. Final Touches: Return the pureed soup to the pot and bring it to a simmer again. Taste and adjust the seasoning if needed. This is your chance to perfect the soup’s flavor profile.
7. Serve: Ladle the soup into bowls and garnish with a drizzle of coconut milk, a sprinkle of cinnamon, and pumpkin seeds for added crunch and flavor.

Nutritional Information:

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Calories: 220 kcal per serving
• Servings: 4

This Butternut Squash Soup with Sage is not just a meal; it’s a comforting experience that celebrates the flavors of fall. Whether you’re curling up on a chilly evening or serving a beautiful first course at a dinner party, this soup is sure to impress. Enjoy the creamy texture, the blend of spices, and the heartwarming flavors that make this dish a seasonal favorite.

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