Sage and Roasted Butternut Squash Soup
Our take on a classic butternut squash soup, roasted to bring out its natural sweetness and blended with fresh sage and coconut milk for a rich, creamy, and flavorful dish.
In the annals of culinary history, the humble butternut squash has long played a starring role. From its origins in the indigenous gardens of Central and South America to its widespread adoption in kitchens around the globe, this versatile winter squash has captured the hearts of food lovers with its sweet flesh and nutty flavor. Our Sage and Roasted Butternut Squash Soup is a testament to the squash's versatility and a reflection of our ongoing quest for culinary excellence. We start by roasting the squash in a hot oven, a technique that caramelizes its sugars and intensifies its sweetness. The roasted squash is then simmered in a savory broth infused with fresh sage and thyme, imparting an earthy and aromatic depth of flavor. To achieve a velvety-smooth texture, we use an immersion blender to puree the soup until it reaches a creamy consistency. A touch of coconut milk adds a subtle richness and a hint of tropical sweetness, balancing the earthy notes of the squash and herbs. The result is a soup that is at once comforting and invigorating, a harmonious blend of flavors and textures that showcases the best of what this humble vegetable has to offer. Whether served as a light lunch or as a warming appetizer on a chilly evening, our Sage and Roasted Butternut Squash Soup is sure to delight and inspire.
Sage and Roasted Butternut Squash Soup Sage and Roasted Butternut Squash Soup Sage and Roasted Butternut Squash Soup Sage and Roasted Butternut Squash Soup
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 medium-sized butternut squash, peeled and cubed
  • 1 medium-sized onion, chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon of fresh sage leaves
  • 1 teaspoon of dried thyme
  • 1 cup of vegetable broth
  • 1/2 cup of coconut milk
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Toss the butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
  3. In a large pot, sauté the onion and garlic in olive oil until softened.
  4. Add the roasted butternut squash, sage, thyme, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
  5. Use an immersion blender or regular blender to puree the soup until smooth.
  6. Stir in the coconut milk and season with salt and pepper to taste.
  7. Garnish with fresh sage leaves and serve warm.
Why It Works
  • Roasting the butternut squash brings out its natural sweetness and caramelizes its sugars, enhancing its flavor.
  • Fresh sage and thyme add an earthy and aromatic depth of flavor, complementing the sweetness of the squash.
  • Coconut milk adds a subtle richness and a hint of tropical sweetness, balancing the earthy notes of the squash and herbs.
  • Using an immersion blender to puree the soup ensures a velvety-smooth texture, creating a luxurious mouthfeel.