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Creamy Butternut Squash Soup with Crispy Sage

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A velvety, dairy-free butternut squash soup topped with crispy sage leaves. Roasted squash and onions are blended with coconut milk for a rich, comforting bowl that’s perfect for fall.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 1 medium yellow onion, diced
  • 4 cloves garlic, smashed
  • 1 large bunch fresh sage
  • 3 tablespoons olive oil, divided
  • 4 cups low-sodium vegetable broth
  • 1/2 cup full-fat coconut milk
  • Salt and black pepper to taste
  • Pinch of freshly grated nutmeg
  • Optional garnishes: toasted pumpkin seeds, brown butter drizzle, coconut cream swirl

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Cut off both ends of the squash, slice in half where the narrow neck meets the rounder bottom. Peel both pieces, cut in half lengthwise, scoop out seeds, and cube into 1-inch pieces.
  3. Toss cubed squash and diced onion with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on the baking sheet. Add smashed garlic cloves. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  4. While vegetables roast, heat remaining 1 tablespoon olive oil in a small skillet over medium heat. Pat sage leaves completely dry, then fry for about 30 seconds per side until bright green and crisp. Transfer to a paper towel-lined plate and sprinkle with flaky salt.
  5. In a large soup pot, heat a drizzle of olive oil over medium heat. Add a few whole sage leaves (not the crispy ones) and sizzle for 1 minute to infuse oil. Remove and discard sage leaves.
  6. Add roasted squash, onions, and garlic to the pot. Pour in vegetable broth and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally.
  7. Remove pot from heat. Use an immersion blender to puree until completely smooth. (Alternatively, let cool slightly and blend in batches in a regular blender.)
  8. Stir in coconut milk and a pinch of nutmeg. Taste and adjust salt and pepper. Add more broth or water if too thick.
  9. Ladle into bowls and top with crispy sage leaves and optional garnishes. Serve immediately.

Notes

Roast squash properly for best flavor; don’t crowd the pan. Dry sage leaves thoroughly before frying to prevent splattering. For regular blender, let soup cool 10 minutes and remove center cap to let steam escape. Soup tastes even better the next day. Store in refrigerator for up to 5 days or freeze for up to 3 months. Make crispy sage fresh for leftovers.

Nutrition

Keywords: butternut squash soup, creamy soup, crispy sage, fall soup, dairy-free soup, gluten-free soup, vegan soup

Find it online: https://evabake.com/creamy-butternut-squash-soup-with-crispy-sage/