I absolutely LOVE butternut squash and finally feel like it’s chilly enough to dive head first into my cold weather recipes! I loved this soup so much that I made it twice last week. This soup is also great to make in large batches and freeze for later!
I strongly advise roasting your produce to enhance the flavors.
- 2 large butternut squash
- 2 sweet onions
- 1 apple (I prefer granny smith)
- 3 cloves garlic
- 1 large carrot
- 1 stalk celery
- 1 Tbsp extra virgin olive oil
- 1 1/2 cups vegetable broth
- 1 tsp freshly ground pepper
- 1 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 2 fresh sage leaves
- 1/2 cup unsweetened coconut milk
Preheat your oven to 425°.
Wash and dry all produce.
Peel and dice your butternut squash. (Tip: butternut squash can be tough to cut… I poke a bunch of holes in mine with a fork and microwave it for about 3 minutes, then let it cool slightly before trying to cut it).
Roughly chop all fruits and vegetables and place your butternut squash, onions, garlic, apple, carrot, and celery on a baking sheet. Drizzle with olive oil, and add salt and pepper, toss well. Roast at 425° for about 30 minutes.
Once your produce has been roasted, transfer to a large pot on the stovetop. Add your vegetable broth, sage leaves, and seasoning to the pot and bring to a boil. Once boiling, turn temperature down and simmer for 30 minutes.
Let cool slightly, remove sage, and add the coconut milk. Use an immersion blender to blend to a smoother consistency without thinning too much. You can also use a traditional blender, if you go this route, let your soup cool before blending.