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To make the Roasted Butternut Squash Sage Soup, you need a few key ingredients. Each one plays an important role in crafting a rich, creamy soup. Here’s the complete list of ingredients: - 1 medium butternut squash, peeled and cubed - 1 tablespoon olive oil - Salt and pepper to taste - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup coconut milk - 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage) - 1 teaspoon ground nutmeg - Optional garnish: toasted pumpkin seeds and additional sage leaves These ingredients come together to create a warm and flavorful soup. The butternut squash gives the soup its sweet base. The sage adds a nice herbal note. Meanwhile, the coconut milk makes it creamy and rich. Don't forget to use salt and pepper to bring out all the flavors! - Peeling and Cubing Start by peeling the butternut squash. Use a sharp peeler for ease. Cut the squash in half, scoop out the seeds, and cube it into small pieces. Aim for even cubes to ensure uniform cooking. - Tossing with Oil and Seasoning In a large bowl, combine the cubed squash with one tablespoon of olive oil. Add salt and pepper to taste. Toss well until each piece is coated evenly. This adds flavor and helps with caramelization. - Oven Temperature and Time Preheat your oven to 400°F (200°C). Spread the seasoned squash on a baking sheet in a single layer. Roast for about 25-30 minutes. - Importance of Even Cooking Turn the squash halfway through roasting. This ensures all sides get that nice golden color. Look for the squash to be tender and slightly caramelized when done. - Sautéing Onions and Garlic In a large pot, add a splash of olive oil over medium heat. Sauté the chopped onion for 5-7 minutes. You want the onion to be soft and translucent. Add the minced garlic and cook for one more minute. - Combining Ingredients in the Pot Once the squash is done roasting, add it to the pot. Pour in the vegetable broth and coconut milk. Add the fresh sage and ground nutmeg. Stir to combine all the flavors. - Simmering for Flavor Bring the mixture to a simmer. Let it cook for about 10 minutes. This helps all the flavors blend together nicely. - Using an Immersion Blender Take your immersion blender and blend the soup until it is smooth and creamy. This is quick and easy. - Alternative Blending Method If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender. Blend until smooth, being cautious with hot liquids. - Tasting for Seasoning After blending, taste the soup. Adjust the seasoning with more salt or pepper if needed. - Presentation Tips Serve the soup hot. Garnish with toasted pumpkin seeds and fresh sage leaves for a nice touch. This adds flavor and makes the dish look appealing. - Look for squash that feels heavy for its size. - The skin should be smooth and firm. - Choose a squash with a deep tan color. - Avoid any that have soft spots or blemishes. When you pick the right butternut squash, you set the base for a great soup. A ripe squash gives a sweet, rich flavor. - Add a pinch of cayenne for some heat. - Stir in a teaspoon of maple syrup for sweetness. - Try adding a squeeze of fresh lemon juice. - Consider fresh herbs like thyme or rosemary. Balancing flavors is key. Sweetness from the squash pairs well with salt and spice. This balance makes every spoonful delightful. - Use an immersion blender for smoothness. - A countertop blender also works well but be careful. - A sharp knife helps cube the squash easily. - A sturdy cutting board makes prep safe and simple. Having the right tools makes cooking easier and more enjoyable. Invest in good equipment to enhance your soup-making journey. {{image_2}} You can change the base of your soup for a different flavor. - Substituting Coconut Milk: If you don’t like coconut milk, try cashew cream. It adds a nutty taste. - Dairy Options for Creaminess: You can use heavy cream or whole milk for a rich texture. Both will make the soup thick and smooth. Adding spice can make your soup exciting. - Adding Heat with Peppers: If you like heat, add jalapeños or cayenne pepper. Start with a little and taste. - Herb Variations for Added Depth: Besides sage, try thyme or rosemary. Each herb brings its own unique flavor. If you have diet needs, this soup can still work for you. - Ensuring Dietary Restrictions are Met: Use vegetable broth and coconut milk to keep it vegan. This makes it safe for plant-based eaters. - Ingredient Swaps for Compatibility: For gluten-free, check your broth for gluten. Most are safe but always read labels. - Store your soup in the fridge. Use an airtight container. - Let the soup cool first before sealing. - It is best to eat leftovers within three days. - To freeze, let the soup cool down completely. - Pour it into freezer-safe containers. - Leave space at the top for expansion. - Label the containers with the date. - To thaw, place it in the fridge overnight. - Reheat on the stove over low heat. Stir often. - In the fridge, the soup lasts about three days. - In the freezer, it can last for three months. - Look for changes in color or smell. - If it has a bad odor, do not eat it. You can use several alternatives for coconut milk. Here are some options: - Almond milk for a nutty flavor. - Soy milk for a creamy base. - Oat milk for a smooth texture. - Heavy cream for richness, if dairy is okay. - Vegetable broth for a lighter soup. Choose what fits your diet best. Each option changes the flavor a bit, so taste as you go! Absolutely! Many squashes work well in this soup. Try these: - Acorn squash for a sweet taste. - Pumpkin for a classic fall flavor. - Kabocha squash for a creamy texture. Each type brings its own charm. Just make sure to roast it until tender. If you want some heat, here are a few ideas: - Add red pepper flakes for a kick. - Use jalapeños for a fresh spice. - Mix in cayenne pepper for warmth. - Stir in some hot sauce for a tangy twist. Start small, then adjust to your spice level. Yes, this soup is perfect for meal prep! Here are some tips: - Make it in batches and store in jars. - Cool the soup before sealing. - Keep it in the fridge for up to five days. - You can freeze it for up to three months. Just reheat before serving for a quick meal! This blog post explored how to make a delicious Roasted Butternut Squash Sage Soup. We covered key ingredients, step-by-step instructions, and tips for flavor and storage. You can easily adjust this recipe for different diets and tastes. Enjoy your cooking journey and experiment with variations. This soup is a warm and cozy treat that's perfect for any occasion. You'll create something wholesome and tasty for yourself and others.

Roasted Butternut Squash Sage Soup

Warm up with this delicious Roasted Butternut Squash Sage Soup that's perfect for fall! Made with fresh butternut squash, fragrant sage, and creamy coconut milk, this hearty soup is a comforting delight. Easy to prepare in just under an hour, it's the perfect dish to savor on chilly days. Click to explore the full recipe and enjoy every spoonful! #ButternutSquashSoup #FallRecipes #HealthyEating #ComfortFood
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Ingredients
  

1 medium butternut squash, peeled and cubed

1 tablespoon olive oil

Salt and pepper to taste

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 cup coconut milk

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

1 teaspoon ground nutmeg

Optional garnish: toasted pumpkin seeds and additional sage leaves

Instructions
 

Preheat your oven to 400°F (200°C).

    On a baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper. Spread the squash out in a single layer.

      Roast the squash in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, turning halfway through.

        In a large pot over medium heat, add a splash of olive oil and sauté the chopped onion until it becomes translucent, about 5-7 minutes.

          Add the minced garlic and cook for an additional minute until fragrant.

            Once the squash is roasted, add it to the pot along with the vegetable broth, coconut milk, fresh sage, and nutmeg. Bring to a simmer.

              Allow the soup to simmer for about 10 minutes to let the flavors meld together.

                Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.

                  Taste and adjust seasoning as needed with more salt or pepper.

                    Serve hot, garnished with toasted pumpkin seeds and fresh sage leaves for an added crunch and burst of flavor.

                      Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4