Crispy Sage Butternut Squash Soup
Silky roasted butternut squash soup finished with crispy sage, toasted pepitas, and a drizzle of hot honey. Ready in under 25 minutes with just seven ingredients.
- Total time
- 25 min
- Servings
- 4
- Calories
- 284
- Protein
- 8g
Ingredients
- 2 lb butternut squash, peeled, seeded, and cut into 1-inch cubes
- 4 cups vegetable broth
- 12 leaves fresh sage leaves
- ¼ cup pepitas (pumpkin seeds)
- 3 tbsp hot honey
- ½ cup coconut milk (full-fat)
- 1 medium shallot, minced
Instructions
- 1
Heat olive oil in a large pot over medium-high. Sauté shallot until softened, about 3 minutes.
- 2
Add butternut squash cubes and vegetable broth. Bring to a boil, then simmer for 12 minutes until squash is completely tender.
- 3
Carefully blend soup until completely smooth using an immersion blender, working in batches if needed.
- 4
Stir in coconut milk. Season with salt and pepper to taste. Keep warm on low heat.
- 5
Heat 1 tbsp olive oil in a small skillet over medium-high. Crisp sage leaves 60 seconds per side until fragrant. Remove to paper towel.
- 6
Toast pepitas in the same skillet 3 minutes over medium, shaking often, until golden and fragrant.
- 7
Ladle soup into bowls. Top each with crispy sage, toasted pepitas, and a drizzle of hot honey. Serve immediately.
Tools you’ll need
- large pot (3-quart or larger)
- small skillet (8-inch)
- immersion blender or stand blender
- ladle
- paper towels
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