Description
A deeply flavorful, vegan-friendly butternut squash soup made by roasting the squash until caramelized and blending it with fresh sage and vegetable broth for a silky, nutrient-dense comfort food.
Ingredients
Scale
- 2 lbs (900g) butternut squash, peeled and cubed
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups (950ml) low-sodium vegetable broth
- 1/4 cup (10g) fresh sage leaves
- 2 tbsp extra virgin olive oil (plus more for sautéing)
- 1/2 cup (120ml) full-fat coconut milk (optional, for extra creaminess)
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss cubed squash and chopped onion with olive oil, salt, and pepper. Spread in a single layer on the baking sheet, ensuring pieces are not touching.
- Roast for 30-40 minutes, flipping halfway through, until edges are dark golden brown and a fork slides in easily.
- While squash roasts, heat 1 tbsp olive oil in a large pot over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Add the roasted squash and onions to the pot. Pour in vegetable broth and bring to a simmer.
- Simmer for 5-10 minutes to meld flavors. Remove from heat and let cool slightly.
- Blend the soup using an immersion blender or countertop blender until completely smooth. Adjust consistency with more broth if needed.
- In a small skillet, heat a tiny bit of oil over medium-high heat. Fry sage leaves for 30 seconds per side until crispy.
- Stir half of the crispy sage into the soup. Reserve the rest for garnish.
- Taste and adjust salt and pepper. Serve warm, topped with reserved sage leaves.
Notes
Do not skip the browning step; caramelization is key to flavor. If the soup is too thick, add broth. If too thin, simmer uncovered. For extra richness, use coconut milk or soaked cashews. The soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sodium: 450
- Fat: 6
- Carbohydrates: 28
- Fiber: 6
- Protein: 4
Keywords: butternut squash soup, vegan soup, roasted squash, sage soup, fall recipes, comfort food, dairy-free, healthy soup