Roasted Butternut Squash Soup with Sage Infused Coconut Cream

emily maxson

By Emily Maxson

Roasted Butternut Squash Soup with Sage Infused Coconut Cream

 

One of the best ways to warm up after being outside in the crisp fall weather is with a piping-hot bowl of soup. This Roasted Butternut Squash Soup is a favorite in our house. In this simple recipe, the squash is roasted in the oven and then added to sautéed onions with spices and broth then puréed in a blender until smooth and creamy. You can stop there and be completely satisfied or make it extra special by adding a sage-infused coconut cream and garnish with crisp fried sage leaves. Enjoy!

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emily's fresh kitchen, eat heal thrive, roasted butternut squash soup, dairy free butternut squash soup

Roasted Butternut Squash Soup with Sage Infused Coconut Cream

  • Total Time: 2 hours
  • Yield: 4 servings 1x

Ingredients

Scale

1 butternut squash

7 Tablespoons olive oil, divided

2 cups diced yellow onion

1 tsp sea salt

1TBSP cumin

1/4 tsp white pepper

1 quart chicken or vegetable stock

1 can full fat coconut milk, preferably without guar gum

1 bunch fresh sage leaves

Sea salt

Black pepper

Instructions

  1. Preheat oven to 425.
  2. Cut the squash in half lengthwise
  3. Using a large spoon, scrape out the seeds and fibrous strands.
  4. Place the squash halves cut side up on a baking sheet lined with parchment paper.
  5. Lightly coat the tops with 1 TBSP of olive oil and sprinkle with salt and black pepper.
  6. Roast for 80-90 minutes or until tender.
  7. Remove the squash from the oven and let cool.
  8. Shake the can of coconut milk well and pour into a small saucepan.
  9. Bring to a boil and then reduce the heat to medium-low and allow it to reduce for 45 minutes.
  10. Add 3-4 sage leaves to the coconut milk for the last 15 minutes of reduction and then remove.
  11. In a large pot heat 3 TBSP of olive oil over medium high heat.
  12. Add the onions and sauté until they are translucent, about 10 minutes.
  13. Add 1 tsp sea salt, the cumin and white pepper.
  14. Scrape the soft flesh out of the butternut squash with a large spoon and add to the onions, mixing well.
  15. Add the chicken or vegetable stock and bring to a soft boil.
  16. Remove the heat and let sit for 5 minutes.
  17. Purée the soup mixture in a blender until smooth.
  18. Return to the pot and reheat if necessary.
  19. In a small sauté pan, heat 3 TBSP olive oil over medium-high heat until small bubbles form.
  20. Fry a few sage leaves at a time until crisp, about 2-3 seconds.
  21. Transfer to a paper towel and sprinkle with sea salt.
  22. To serve: pour the soup into a bowl, swirl in a few large spoonfuls of warm coconut cream and garnish with fried sage leaves.
  • Author: Emily Maxson
  • Prep Time: 10 min
  • Cook Time: 1 hour 50 min
emily maxson

eat · heal · thrive

Food is my passion. I am inspired by both the art and the science of the culinary world. I enjoy being in my kitchen creating, testing and writing recipes to share with you. I believe that cooking food at home is one of the best things you can do for your health, and it doesn’t have to be complicated.

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I am excited to announce that my cookbook “Emily’s Fresh Kitchen: Cook Your Way to Better Health” is available! This cookbook features 113 delicious and easy to prepare recipes the whole family will love.

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emily maxson

eat · heal · thrive

Hi everyone! Thank you for visiting Emily’s Fresh Kitchen. I am a trained chef and cookbook author and I love to eat, cook, and think about food. I enjoy working with nutrient-rich foods and creating meals that not only taste good, but assist the body in fighting illness and disease.

emily's fresh kitchen cookbook hardcover

Purchase your signed book today.

I am excited to announce that my cookbook “Emily’s Fresh Kitchen: Cook Your Way to Better Health” is available! This cookbook features 113 delicious and easy to prepare recipes the whole family will love.

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