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To make a delicious butternut squash soup, you need: - 1 medium butternut squash, peeled and cubed - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup coconut milk - 1 teaspoon ground nutmeg - Salt and pepper to taste These ingredients form a creamy, flavorful base. The butternut squash brings a natural sweetness that blends well with the spices. The onion and garlic add depth and richness to the soup. Vegetable broth provides a savory backdrop, while coconut milk adds a smooth texture and a hint of tropical flavor. Finally, nutmeg, salt, and pepper enhance all the tastes. To top off your soup, you'll need: - 10 fresh sage leaves - 2 tablespoons olive oil The crispy sage leaves give a lovely crunch. The oil helps the sage become perfectly crispy. When you sprinkle these on the soup, they add a beautiful touch and a burst of flavor. Sage pairs well with the warmth of the soup and elevates the dish. This combination of ingredients makes for a delightful meal that’s both comforting and sophisticated. 1. In a large pot, heat 2 tablespoons of olive oil over medium heat. 2. Add 1 medium onion, chopped, and sauté for about 5 minutes. The onion should look translucent. 3. Next, add 2 cloves of minced garlic. Cook for another minute until you smell the garlic. 4. Now, stir in 1 medium butternut squash, peeled and cubed. Sauté this for another 5 minutes. 1. Pour in 4 cups of vegetable broth. Bring this mixture to a boil. 2. Once boiling, reduce the heat. Let it simmer for about 20 minutes. The squash should be tender when done. 3. Use an immersion blender to puree the soup until it is smooth. If you don’t have one, you can transfer it to a blender in batches. Blend until creamy. 1. In a small skillet, heat a drizzle of olive oil over medium heat. 2. Add 10 fresh sage leaves to the skillet. Cook them until they are crispy, which takes about 2-3 minutes. 3. Once crispy, remove the sage leaves and drain them on paper towels. Now, you have a rich, creamy butternut squash soup topped with crispy sage. Enjoy this warm bowl of comfort! To boost the flavor of your butternut squash soup, consider adding spices like cumin or thyme. These spices can add a warm, earthy taste that pairs well with the squash. You can also try a pinch of cinnamon or smoked paprika for a unique twist. Using homemade broth makes a big difference. It adds depth and richness that store-bought versions might lack. If you use store-bought broth, choose a low-sodium option. This way, you can control the salt level in your soup better. Blending your soup properly is key. If you use an immersion blender, keep it moving to avoid lumps. For a smoother texture, blend in small batches in a regular blender. Just be careful with hot liquids! If your soup seems too thick, add a splash of coconut milk or broth. This helps achieve the right creaminess. Coconut milk also adds a nice hint of sweetness. Serve the soup in warm bowls for a cozy feel. Garnish each bowl with crispy sage leaves for a pop of color. A drizzle of coconut milk on top adds a nice touch and makes it look fancy. You can also sprinkle some fresh herbs like parsley or chives for an extra flair. {{image_2}} You can easily make this soup vegan and gluten-free. The base is already vegan since it uses vegetable broth and coconut milk. For gluten-free options, just check the broth label to ensure it is free from gluten. If you want a creamier soup, you can swap the coconut milk with almond milk or oat milk. Both are great choices for a lighter flavor. To change the flavor, try adding different spices or herbs. Cumin gives a warm taste, while thyme adds a fresh twist. You can also mix in other vegetables. Carrots or sweet potatoes blend well with butternut squash. Just chop them small and add them when you cook the squash. This gives the soup a new depth and taste that you will love! To keep your butternut squash soup fresh, store it in an airtight container. Make sure it cools down first. Place it in the fridge for up to three days. If you want to save it longer, you can freeze it. Use freezer-safe containers or bags. This soup can last for about three months in the freezer. When freezing, leave some space for expansion. To reheat your soup, you have a few options. The best way is to use the stove. Pour the soup into a pot and heat over low. Stir often to keep it smooth. You can also use the microwave. Place the soup in a microwave-safe bowl. Heat in short intervals, stirring in between. This helps the soup heat evenly. To maintain the texture, avoid boiling it. If you find the soup is too thick, add a splash of coconut milk or broth. This will keep it creamy and delicious. Enjoy your warm bowl with crispy sage on top! To cut butternut squash, start by peeling the skin. Use a sharp knife or a vegetable peeler. Cut off both ends of the squash. Then, slice it in half lengthwise. Scoop out the seeds with a spoon. After that, cut each half into long strips. Finally, cube the strips into bite-sized pieces. This method helps you manage the tough skin and makes cubing easier. Yes, you can make the soup ahead of time. Making soup in advance saves time on busy days. The flavors deepen when the soup sits. Store it in the fridge for up to three days. You can also freeze it for later use. Just let it cool completely before freezing. When ready to eat, reheat on the stove or in the microwave. To add spice, you can include red pepper flakes or cayenne pepper. Start with a small amount and taste as you go. Another option is to add a dash of hot sauce for quick heat. You could also mix in fresh jalapeños or other hot peppers. These choices will enhance the flavor and add a kick to your soup. This blog post covered how to make delicious butternut squash soup. We explored key ingredients, like butternut squash and coconut milk, that create a rich flavor. You learned step-by-step instructions for a smooth soup and crispy sage top. We also shared tips for enhancing taste and achieving the perfect texture. Remember, you can adjust the recipe for dietary needs or add unique flavors. Enjoying this soup fresh or stored allows you to savor it anytime. Experiment and make this recipe your own for a tasty treat.

Butternut Squash Soup with Crispy Sage

Warm up your fall evenings with this delicious butternut squash soup with crispy sage! This creamy and flavorful recipe blends the sweetness of butternut squash with the rich taste of coconut milk and fragrant sage. In just 40 minutes, you can enjoy a comforting bowl that's perfect for any occasion. Click to explore the full recipe and learn how to create this heartwarming dish that will impress your family and friends!
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Ingredients
  

1 medium butternut squash, peeled and cubed

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 cup coconut milk

2 tablespoons olive oil

1 teaspoon ground nutmeg

Salt and pepper to taste

10 fresh sage leaves

Instructions
 

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

    Add the minced garlic to the pot and cook for another minute until fragrant.

      Stir in the cubed butternut squash and sauté for 5 minutes.

        Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 20 minutes, or until the squash is tender.

          Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches and blend until creamy.

            Return the soup to the pot, stir in the coconut milk, ground nutmeg, and season with salt and pepper. Heat over low until warmed through.

              In a small skillet, heat a drizzle of olive oil over medium heat. Add the fresh sage leaves and cook until crispy, about 2-3 minutes. Remove and drain on paper towels.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Serve in bowls garnished with crispy sage leaves on top and a drizzle of coconut milk for an elegant touch.