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To make a warm bowl of butternut squash sage soup, gather these main items: - 1 medium butternut squash, peeled, seeded, and cubed - 1 onion, chopped - 2 cloves garlic, minced - 3 cups vegetable broth - 1 cup coconut milk - 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage) - 1 tablespoon olive oil - Salt and pepper to taste For a richer taste, consider adding: - A pinch of nutmeg - Toasted pumpkin seeds for a crunchy topping This soup is vegan and gluten-free. Use vegetable broth to keep it plant-based. The coconut milk adds creaminess without dairy, making it a great choice for many diets. Enjoying this soup can fit into various meal plans while offering a cozy, nutritious option. Start by peeling and seeding the butternut squash. Cut it into small cubes. This helps it cook faster. Next, chop one onion into small pieces. Mince two cloves of garlic. These flavors will make the soup tasty. In a large pot, heat one tablespoon of olive oil over medium heat. Add the chopped onion. Sauté it for about five minutes. Wait until the onion turns translucent. Then, add the minced garlic and stir for one minute. Be careful not to burn it. Now, add the cubed butternut squash. Cook for another three to four minutes. Next, pour in three cups of vegetable broth. Make sure the squash is fully submerged. Bring this mix to a boil. Once it boils, reduce the heat. Let it simmer for about 20 minutes. Check if the squash is tender. It should be soft enough to mash. Once the squash is soft, use an immersion blender to blend the soup. If you don't have one, pour the soup into a countertop blender in batches. Blend until the soup is smooth. After blending, return the soup to the pot. Stir in one cup of coconut milk and one tablespoon of chopped sage. Heat it through while mixing well. Season with salt, pepper, and a pinch of nutmeg if you like. Now it's ready to serve! To pick the best butternut squash, look for ones that feel heavy for their size. The skin should be smooth and free of blemishes. A deep tan color signals ripeness. Avoid squashes with soft spots or cracks, as they may be bad inside. If possible, select one that is small to medium in size; these tend to be sweeter. For a creamy soup, coconut milk is your best friend. Add it slowly after blending the squash. This helps you control the creaminess. If you want it even richer, try adding a little more coconut milk. Blend the soup well until it is smooth. Use an immersion blender if you have one. It makes the process easier and keeps your dishes minimal. One common mistake is overcooking the garlic. It should be fragrant but not browned. If it burns, the soup will taste bitter. Another mistake is not seasoning enough. Salt and pepper can elevate the flavors significantly. Lastly, don’t skip the nutmeg! Just a pinch adds warmth and depth. {{image_2}} You can change the taste of butternut squash sage soup by adding other herbs. Try thyme for a fresh flavor. Rosemary gives a nice twist, too. A bit of cumin adds warmth and depth. Just add these herbs while cooking to get the best flavor. If you want a dairy-free option, coconut milk works well. It gives the soup a creamy feel without dairy. You might also use almond milk or cashew cream for a different taste. Both options provide richness while being light and healthy. This soup pairs well with many sides. A simple side salad with fresh greens adds a nice crunch. You can also serve it with crusty bread for dipping. If you like, add some roasted veggies on the side for extra flavor and texture. After enjoying your butternut squash sage soup, let it cool down. Pour any leftover soup into airtight containers. These containers will keep the soup fresh. You can store it in the fridge for up to three days. Make sure to label the container with the date. This way, you’ll know when it’s time to eat it or toss it. If you want to save the soup for later, freezing is a great option. Pour the cooled soup into freezer-safe containers. Leave some space at the top, as the soup will expand when frozen. You can freeze it for up to three months. To enjoy it later, just take it out of the freezer and thaw it overnight in the fridge. When you're ready to eat, you can easily reheat your soup. Pour the soup into a pot over medium heat. Stir it often to prevent it from sticking. You can also use the microwave if you’re in a hurry. Just heat it in short bursts, stirring in between to make sure it warms evenly. Add a splash of coconut milk if the soup seems too thick. Yes, you can use frozen butternut squash. It saves time and is still tasty. Just add it directly to the pot. You may need to cook it a bit longer to ensure it's tender. Frozen squash also blends well with the soup, keeping the flavor rich. You can store the soup in the fridge for up to four days. Just place it in an airtight container. When you are ready to eat, reheat it on the stove or in the microwave. Always check for any off smells before using leftovers. If the soup is too thick, add more vegetable broth or coconut milk. Stir it in slowly until you reach the desired consistency. You can also add a splash of water if needed. Blending it again can help make it smoother too. This blog post covered all you need to know about butternut squash soup. We discussed key ingredients, preparation, and cooking steps. You learned tips for a creamy texture and how to avoid common mistakes. We also explored variations and storage details for leftovers. Now, you have everything to make a delicious soup. Use these ideas to create your own version. Enjoy experimenting with flavors while making something nutritious and tasty!

Butternut Squash Sage Soup

Warm up your autumn days with this creamy butternut squash sage soup! Packed with flavor from fresh ingredients like butternut squash, garlic, and coconut milk, this cozy recipe is perfect for a chilly evening. Easy to make and delightfully creamy, it’s garnished with toasted pumpkin seeds for that extra crunch. Ready to dive into comfort food? Click through for the full recipe and enjoy! #ButternutSquashSoup #FallRecipes #CozyEats #HealthyEating
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Ingredients
  

1 medium butternut squash, peeled, seeded, and cubed

1 onion, chopped

2 cloves garlic, minced

3 cups vegetable broth

1 cup coconut milk

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

1 tablespoon olive oil

Salt and pepper to taste

A pinch of nutmeg (optional)

Toasted pumpkin seeds for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and cook for another minute, being careful not to burn it.

      Add the cubed butternut squash to the pot and sauté for an additional 3-4 minutes.

        Pour in the vegetable broth, making sure the squashes are fully submerged. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the squash is tender.

          Once the squash is soft, use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a countertop blender.

            Once blended, return the soup back to the pot, and stir in the coconut milk and chopped sage. Let it heat through while mixing well.

              Season with salt, pepper, and a pinch of nutmeg to enhance the flavors.

                Serve hot, garnished with toasted pumpkin seeds for a delightful crunch.

                  Prep Time, Total Time, Servings: 15 mins | 35 mins | 4 servings