Creamy Butternut Squash and Sage Cozy Soup

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Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent and soft.
2. Add the minced garlic and chopped fresh sage leaves. Stir and cook for another minute until fragrant, being careful not to burn the garlic.
3. Add the cubed butternut squash, cinnamon, and nutmeg to the pot. Stir well to coat the squash with the spices and sage.
4. Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat and let it simmer uncovered for about 20-25 minutes, or until the squash is very tender.
5. Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy. (Alternatively, carefully ladle the soup into a blender and puree in batches.)
6. Return the pureed soup to low heat. Stir in the coconut milk or heavy cream. Season with salt, black pepper, and a pinch of crushed red pepper flakes if using. Heat gently until warmed through but not boiling.
7. Taste and adjust seasonings if needed. Ladle the soup into bowls and garnish with toasted pumpkin seeds for texture and extra fall flavor.
8. Serve immediately with crusty bread or a side salad for a complete cozy meal.

Chef tips

• Peeling butternut squash is easier after microwaving it for 1-2 minutes to soften the skin slightly.
• If you don’t have fresh sage, use 1 teaspoon dried sage, but add it earlier along with the onions for better flavor release.
• For a vegan version, use coconut milk instead of dairy cream and ensure the vegetable broth is vegan-friendly.
• To add more protein, serve with a sprinkle of toasted hemp seeds or a side of garlic-roasted chickpeas.