Velvety Butternut Squash Soup with Apple and Sage

Ingredients

Olive oil 1 tablespoon
White onion, peeled and diced 1
Garlic cloves, peeled and minced 4
Vegetable broth 2 cups
Carrot, peeled and roughly chopped 1
Granny Smith apple, cored and roughly chopped 1
Butternut squash, peeled, seeded, and diced 1 medium (about 3–4 lb)
Fresh sage 1 sprig
Cayenne pepper 1/8 teaspoon
Ground cinnamon Pinch
Ground nutmeg Pinch
Unsweetened coconut milk 1/2 cup
Fine sea salt and freshly-cracked black pepper To taste
Optional garnishes: smoked paprika, extra drizzle of unsweetened coconut milk As desired

Preparation

  1. Heat olive oil in a large stockpot over medium-high heat. Add diced onion and sauté for 5 minutes until softened and translucent.
  2. Add minced garlic and sauté for an additional 1–2 minutes until fragrant.
  3. Stir in vegetable broth, chopped carrot, apple, diced butternut squash, fresh sage, cayenne pepper, cinnamon, and nutmeg.
  4. Bring the mixture to a simmer. Cover, reduce heat to medium-low, and simmer for 20–30 minutes until the vegetables are tender and mash easily with a fork.
  5. Remove and discard the sage sprig. Stir in the unsweetened coconut milk.
  6. Use an immersion blender to purée the soup until smooth. Alternatively, purée in batches using a traditional blender.
  7. Season the soup with fine sea salt and freshly-cracked black pepper to taste.
  8. Serve warm, garnished with smoked paprika, a drizzle of coconut milk, or other desired toppings.
Servings: 6 to 8

Nutrition