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Butternut squash soup is simple and tasty. Here’s what you need: - 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes - 1 large onion, finely chopped - 2 cloves of garlic, minced - 3 cups vegetable broth (preferably low-sodium) - 1 cup creamy coconut milk - 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage) - 1 tablespoon extra virgin olive oil - Salt, to taste - Freshly ground black pepper, to taste - A pinch of freshly grated nutmeg (optional, for added warmth) - Toasted pumpkin seeds, for garnish Each ingredient plays a role in building flavors and texture. The butternut squash gives the soup its rich base. The onion and garlic add depth. The vegetable broth is key for a tasty liquid. Coconut milk creates a creamy texture that feels luxurious. Fresh sage brightens the soup with its earthy note. Finally, the seasonings bring everything together and add warmth. The toasted pumpkin seeds give a nice crunch on top. 1. Heat a large pot on medium heat. Add one tablespoon of extra virgin olive oil. 2. Once the oil is hot, add one finely chopped onion. Sauté for about five minutes. 3. The onion should become soft and fragrant. This step builds a great flavor base. 4. Next, add two minced garlic cloves. Stir and cook for one more minute. 5. Be careful! Stir often to prevent the garlic from burning. 6. Now, add one medium butternut squash, cut into one-inch cubes. Stir well for three to four minutes. 7. This allows the squash to soak up the flavors from the onion and garlic. 1. Pour in three cups of vegetable broth. Make sure the squash is covered. 2. Increase the heat to high and bring it to a boil. 3. Once boiling, reduce the heat to low. Let it simmer uncovered for about 20 minutes. 4. Cook until the squash is tender enough to pierce with a fork. 1. After the squash is tender, use an immersion blender to blend the soup. 2. Blend until it is smooth and creamy. If you don’t have an immersion blender, transfer it in batches to a countertop blender. 3. Return the soup to the pot and set the heat to low. 4. Stir in one cup of creamy coconut milk and one tablespoon of finely chopped sage. 5. Mix well until heated through, allowing the flavors to combine. 6. Season with salt and freshly ground black pepper. 7. You can also add a pinch of freshly grated nutmeg for warmth. 8. Taste and adjust the seasoning to your liking before serving. To make your butternut squash sage soup rich and creamy, start by using the right blend of ingredients. The key is creamy coconut milk. It adds a sweet, smooth taste that mixes well with the squash. When you blend the soup, choose an immersion blender. It lets you blend directly in the pot, which saves time and mess. If you use a regular blender, do it in small batches. This keeps steam from building up and helps avoid spills. For extra flavor, consider adding spices like cinnamon or cayenne pepper. They give the soup warmth and depth. You can also try a dash of smoked paprika for a unique twist. If you want to change the herbs, fresh thyme or rosemary work well too. They add a different taste profile while still keeping the soup comforting. Don't skip the fresh sage; it’s a must for that classic flavor! {{image_4}} If you want a vegan version of this soup, you can replace the coconut milk. Use almond milk or cashew cream for a lighter option. These choices keep the soup creamy without dairy. You can also try using oat milk for a mild taste. Each milk will add its own flavor, so pick what you like best. Feel free to add more veggies or protein to your soup. Carrots or sweet potatoes will blend well with the squash. For protein, try adding cooked lentils or chickpeas. They make the soup heartier. You can also toss in spices like cumin or paprika for a kick. A little cayenne pepper adds warmth without overpowering the squash flavor. These variations let you create your own perfect bowl of butternut squash sage soup. To keep your butternut squash sage soup fresh, use airtight containers. Glass containers work great. They don’t keep odors and are safe for reheating. Fill the containers with cooled soup. Leave some space at the top for expansion if freezing. You can also use freezer-safe bags. Just push out as much air as possible before sealing. For freezing, this soup does well. It stays good for up to three months in the freezer. Make sure to label your containers with the date. This way, you know how long they’ve been stored. To reheat the soup, you have a few good options. The stove is best for even heating. Pour the soup into a pot and heat over medium. Stir often to prevent sticking. You can also use the microwave. Place soup in a microwave-safe bowl. Heat in short bursts, stirring in between. To keep the flavor and texture, add a splash of coconut milk when reheating. This helps restore creaminess. If the soup thickens too much, add a little broth or water. Stir well to blend everything back together. Enjoy your warm, rich soup! To peel a butternut squash, I find using a sharp vegetable peeler works best. First, cut off both ends of the squash. This gives you a stable base. Then, hold the squash upright and peel downwards. Remove the skin in strips. After peeling, slice it in half lengthwise and scoop out the seeds. Cut the flesh into 1-inch cubes. This size helps the squash cook evenly in your soup. Yes, you can make this soup ahead of time. Prepare the soup, then let it cool completely. Store it in an airtight container in the fridge for up to three days. To reheat, pour the soup in a pot over low heat. Stir occasionally until hot. If it thickens too much, add a bit of water or broth to thin it out. You can also freeze the soup for up to three months. This soup is easy to adapt. It is already gluten-free, which is great for those with gluten sensitivities. To make it dairy-free, stick with the coconut milk as the main cream. If you want a nut-free option, you can skip the garnish of pumpkin seeds. For a protein boost, consider adding cooked lentils or chickpeas. These changes can make the soup fit a variety of dietary needs while keeping it delicious. This soup is easy to make and full of flavor. We covered the key ingredients, step-by-step prep, and tips for a creamy texture. You can try variations for different diets or add extra veggies. Storing and reheating leftovers is straightforward too. Remember, this recipe is flexible. Use it as a base and make it your own. Enjoy each warm bowl!

Butternut Squash Sage Soup

Warm up your autumn nights with this delicious creamy butternut squash sage soup! This easy recipe combines the rich flavors of butternut squash, garlic, and coconut milk for a delightful dish that’s perfect for cozy dinners. Ready in just 35 minutes, it's nutritious and perfect for the whole family. Discover how to whip up this comforting soup and impress your guests! Click to explore the full recipe now! #ButternutSquashSoup #FallRecipes #HealthyEating #ComfortFood
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Ingredients
  

1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes

1 large onion, finely chopped

2 cloves of garlic, minced

3 cups vegetable broth (preferably low-sodium)

1 cup creamy coconut milk

1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)

1 tablespoon extra virgin olive oil

Salt, to taste

Freshly ground black pepper, to taste

A pinch of freshly grated nutmeg (optional, for added warmth)

Toasted pumpkin seeds, for garnish

Instructions
 

In a large, heavy-bottomed pot, heat the extra virgin olive oil over medium heat. Once hot, add the finely chopped onion and sauté it for about 5 minutes, or until it becomes translucent and fragrant.

    Next, add the minced garlic to the pot. Stir and cook for an additional minute, ensuring you stir frequently to prevent the garlic from burning.

      Incorporate the cubed butternut squash into the pot and sauté for 3-4 more minutes, allowing the squash to absorb the flavors of the onion and garlic.

        Pour in the vegetable broth, stirring gently to ensure the squash is fully submerged in the liquid. Increase the heat to high, bringing the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for approximately 20 minutes, or until the squash is fork-tender.

          After the squash is tender, use an immersion blender to blend the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, ensuring to leave some space to allow steam to escape.

            Return the blended soup back to the pot over low heat. Stir in the creamy coconut milk and finely chopped sage, mixing well until heated through and the flavors meld together.

              Season the soup with salt, freshly ground black pepper, and a pinch of grated nutmeg to enhance its flavors. Taste and adjust the seasoning as necessary.

                Serve the soup hot in bowls, garnished with a sprinkle of toasted pumpkin seeds on top for a delightful crunch and texture contrast.

                  - Prep Time, Total Time, Servings: 15 mins | 35 mins | Serves 4

                    - Presentation Tips: For a more elegant touch, swirl a bit of extra coconut milk into each bowl before garnishing with toasted pumpkin seeds.