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!

Roasted Butternut Squash Soup with Sage Infused Coconut Cream

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

Ingredients

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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

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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