Soups & Stews
Butternut Squash Sage Soup
Silky, sweet, warming.
Roasted butternut blended with coconut milk and finished with crispy sage and pumpkin seeds. Fall in a bowl.
Prep
15 min
Cook
30 min
Serves
4
Level
Everyday
Total time · 45 min
comfortgluten-free
Method
How it comes together
- 1
Roast squash, onion, and garlic with olive oil at 220°C / 425°F for 30 minutes.
- 2
Transfer to a blender with broth, coconut milk, cinnamon, and nutmeg. Blend until silky.
- 3
Return to a pot, warm through, adjust salt.
- 4
Crisp sage leaves in a little olive oil. Ladle soup, top with sage, coconut swirl, and pumpkin seeds.
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