Creamy Butternut Squash and Sage Soup

• 1 large butternut squash (about 3 lbs), peeled, seeded, and cut into 1-inch cubes
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth or chicken broth
• 1 cup canned coconut milk (full fat)
• 2 tablespoons olive oil
• 1 tablespoon fresh sage leaves, finely chopped (or 1 teaspoon dried sage)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• Salt and freshly ground black pepper to taste
• Optional garnish: toasted pumpkin seeds or fresh sage leaves

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5-7 minutes or until translucent and soft, stirring occasionally.
2. Add the minced garlic and chopped sage leaves to the pot and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
3. Add the cubed butternut squash to the pot and stir to coat with the onion and sage mixture.
4. Pour in the vegetable broth, ensuring the squash is mostly submerged. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes, or until the squash is very tender and easily pierced with a fork.
5. Using an immersion blender (or carefully transferring the soup in batches to a blender), puree the soup until smooth and creamy.
6. Return the blended soup to low heat. Stir in coconut milk, cinnamon, nutmeg, salt, and pepper. Heat gently for 5 minutes, stirring occasionally, until warmed through. Adjust seasoning to taste.
7. Serve hot, garnished with toasted pumpkin seeds and/or fresh sage leaves if desired.

Chef tips

• If you don’t have fresh sage, dried sage works well but use only 1 teaspoon to avoid overpowering the soup.
• To peel butternut squash easily, use a sturdy vegetable peeler and remove the skin before cubing.
• For a thinner consistency, add more broth or water after blending until desired texture is reached.
• This soup thickens upon standing; reheat gently and stir in a splash of broth or coconut milk to loosen before serving.