Creamy Butternut Squash Soup with Fried Sage & Pepitas

Name: Creamy Butternut Squash Soup with Fried Sage & Pepitas
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Vegan
Ingredients: 1 large butternut squash, halved vertically with seeds removed; 1 TBSP olive oil, plus more for drizzling; ⅛ tsp ground nutmeg; ⅛ tsp cinnamon; ½ cup chopped shallots; 1 tsp salt; 2 garlic cloves, pressed or minced; 1 TBSP maple syrup; ⅛ tsp ground nutmeg; ⅛ tsp cinnamon; Freshly ground black pepper, to taste; 3 cups low-sodium vegetable broth, plus more as needed; 1/2 cup coconut milk; 1 to 2 TBSP butter, to taste (vegan butter if desire recipe to be vegan); handful of fresh sage; Raw or toasted pepitas (pumpkin seeds), for topping

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Creamy Butternut Squash Soup

with fried sage and pepitas

Is it really fall if I don’t post a butternut squash recipe?! And especially this Creamy Butternut Squash Soup recipe?! This creamy, dreamy soup is packed with Vitamin A from the squash (helpful for strong eyesight and your immune system!) Simply roast the butternut squash and let the blender do the rest – SUCH a simple recipe that’s a total crowd pleaser.

You definitely can NOT skimp on the fried sage and pumpkin seeds – they make this recipe!

Creamy Butternut Squash Soup with Fried Sage & Pepitas

Author: Caroline
Prep Time: 10 min
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

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Description

The perfect creamy fall butternut squash soup made with nutmeg, cinnamon, coconut milk, and topped with fried sage and pepitas (pumpkin seeds). Delicious, healthy, & flavorful! (GF, vegan)

Scale

Ingredients

1 large butternut squash, halved vertically with seeds removed
1 TBSP olive oil, plus more for drizzling
⅛ tsp ground nutmeg
⅛ tsp cinnamon
½ cup chopped shallots
1 tsp salt
2 garlic cloves, pressed or minced
1 TBSP maple syrup
⅛ tsp ground nutmeg
⅛ tsp cinnamon
Freshly ground black pepper, to taste
3 cups low-sodium vegetable broth, plus more as needed
1/2 cup coconut milk
1 to 2 TBSP butter, to taste (vegan butter if desire recipe to be vegan)
handful of fresh sage
Raw or toasted pepitas (pumpkin seeds), for topping

Instructions

Preheat oven to 425 degrees. Half butternut squash vertically. Remove and discard seeds.

Drizzle butternut squash with olive oil. Sprinkle with nutmeg, cinnamon, salt and pepper. Place cut side down on baking dish. Roast in oven for 50-60 minutes.

Meanwhile, add shallots and minced garlic in a saute pan with a touch of olive oil and salt and saute for 2-3 minutes until softened and fragrant. Set aside.

Once butternut squash has roasted and cooled, add to high powered blender (such as Vitamix) or food processor. Add all remaining ingredients plus additional cinnamon and nutmeg (except sage and pepitas) and blend until processed and smooth. Add in additional vegetable broth or coconut milk if soup is too thick.

While processing, add sage to a saute pan with 1/2 TBSP butter or oil and pan fry for a minute or two, flipping halfway. Upon serving, top soup with fried sage leaves and pepitas, and enjoy!

Category: soup
Cuisine: Vegan