Roasted Butternut Squash Soup with Sage & Thyme

Ingredients

• 1 medium (3 lbs) butternut squash, halved and seeded
• 3 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 4 cups vegetable broth
• ½ cup coconut milk
• 8 leaves fresh sage leaves
• 1 tsp fresh thyme
• 1 to taste salt and black pepper
• ¼ tsp nutmeg, ground

Instructions

1. 1

   Heat oven to 400°F. Rub squash halves with 1 tbsp olive oil, salt, and pepper.

2. 2

   Place squash cut-side down on a baking sheet. Roast 35–40 minutes until very tender.

3. 3

   Heat 2 tbsp olive oil in a large pot over medium. Add diced onion and cook 6 minutes until softened.

4. 4

   Stir in minced garlic. Cook 1 minute until fragrant.

5. 5

   Scoop roasted squash flesh from skin and add to pot along with thyme and nutmeg.

6. 6

   Pour in vegetable broth. Bring to a simmer and cook 10 minutes to meld flavors.

7. 7

   Remove from heat. Blend soup until smooth using an immersion blender.

8. 8

   Stir in coconut milk. Season with salt and pepper. Return to medium heat, do not boil.

9. 9

   In a small skillet, warm remaining 1 tbsp oil over medium-high. Add sage leaves.

10. 10

    Cook sage 1–2 minutes until edges curl and fragrant. Remove with a slotted spoon.

11. 11

    Ladle soup into bowls. Top with crispy sage and a drizzle of the sage oil.

Tools you’ll need

• baking sheet
• large pot (4-5 quart)
• immersion blender
• small skillet
• ladle
• wooden spoon

More recipes like this

• 

  Egyptian Lentil Soup

  35 min

• 

  Black Pudding and Eggs

  15 min

• 

  Scottish Oat Porridge with Berry Compote

  20 min

• 

  Seared Bistec Tacos

  15 min