Warm up with our velvety Butternut Squash Soup, a rich blend of roasted butternut squash, aromatic spices, and a hint of cream, garnished with a drizzle of olive oil and a sprinkle of fresh herbs. This comforting bowl is perfect for savoring the flavors of fall, delivering a delightful balance of sweetness and earthiness in every spoonful.

Peel, seed, and chop the butternut squash into cubes. Dice the onion and mince the garlic.

Prepare the Ingredients

In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.

Sauté the Vegetables

Add the chopped butternut squash to the pot. Stir in the salt, black pepper, cinnamon, and nutmeg. Cook for about 5 minutes.

Cook the Squash

Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for about 20 minutes, or until the squash is tender.

Add Broth

Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.

Blend the Soup

Stir in the coconut milk and fresh sage. Heat through for an additional 5 minutes.

Add Coconut Milk

Ladle the soup into bowls and garnish with additional sage if desired.

butternut squash soup

Recipe information

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