Creamy Butternut Squash Soup with Coconut Milk, Fresh Sage, and Spiced Garnishes Recipe
Introduction
This creamy butternut squash soup is a comforting and flavorful dish perfect for chilly days. Blended with ginger, apple, and coconut milk, it offers a lovely balance of sweet and savory notes that will warm you up from the inside out.
Ingredients
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 3 teaspoons fresh ginger, minced
- 1 medium yellow onion (about 1 ½ cups), chopped
- 5 medium carrots, peeled and chopped
- 1 medium apple, peeled and chopped
- 5 cups butternut squash, peeled and chopped (1 medium-sized squash)
- 1 tablespoon fresh sage, chopped
- 32 oz vegetable broth
- 1 cup canned full-fat coconut milk
- 1 teaspoon sea salt
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- Pinch of ground nutmeg
- Pinch of cayenne pepper (optional)
- Additional coconut milk, roasted pepitas, and fresh sage for serving
Instructions
- Step 1: Heat olive oil in a large dutch oven or stockpot over medium heat. Add garlic, ginger, onion, carrots, and apple. Cook, stirring occasionally, until softened, about 7 minutes.
- Step 2: Add salt, turmeric, black pepper, nutmeg, and cayenne pepper if using. Stir constantly and cook for another minute to release the spices’ flavors.
- Step 3: Add the butternut squash, fresh sage, vegetable broth, and coconut milk to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cook until vegetables are very soft, about 30 to 40 minutes.
- Step 4: Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully blend the soup in batches using a traditional blender, allowing the soup to cool slightly before blending. Reheat gently before serving if needed.
- Step 5: Ladle the soup into bowls and top with a drizzle of additional coconut milk, roasted pepitas, and a sprinkle of fresh sage and black pepper. Serve warm.
Tips & Variations
- For a nuttier flavor, roast the butternut squash before adding it to the soup.
- Substitute fresh sage with thyme or rosemary according to your preference.
- Add a squeeze of fresh lemon juice before serving to brighten the flavors.
- Use chicken broth for a non-vegetarian option.
- If you prefer a thinner soup, add more vegetable broth or coconut milk until you reach your desired consistency.
Storage
Store the soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat, stirring occasionally. The soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegan?
Yes, this soup is naturally vegan when made with vegetable broth and coconut milk. Just ensure any toppings you use are also plant-based.
Can I use canned butternut squash instead of fresh?
While fresh butternut squash offers the best flavor and texture, canned squash or pumpkin puree can be used in a pinch. Adjust the cooking time accordingly and reduce the amount of broth slightly to maintain the right consistency.
Print
Creamy Butternut Squash Soup with Coconut Milk, Fresh Sage, and Spiced Garnishes Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This creamy and flavorful Butternut Squash Soup combines a blend of fragrant spices, fresh vegetables, and smooth coconut milk to create a comforting dish perfect for cooler days. The soup is rich yet light, with a subtle warmth from turmeric, nutmeg, and a hint of cayenne, enhanced by fresh sage and ginger.
Ingredients
Vegetables and Fruits
- 5 cloves garlic, minced
- 3 teaspoons fresh ginger, minced
- 1 medium yellow onion (about 1 ½ cups), chopped
- 5 medium carrots, peeled and chopped
- 1 medium apple, peeled and chopped
- 5 cups butternut squash, peeled and chopped (1 medium-sized squash)
- 1 tablespoon fresh sage, chopped
Liquids
- 2 tablespoons olive oil
- 32 oz vegetable broth
- 1 cup canned coconut milk (full-fat)
Spices and Seasonings
- 1 teaspoon sea salt
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- Pinch of ground nutmeg
- Pinch of cayenne pepper (optional)
For Serving
- Additional coconut milk (optional)
- Roasted pepitas
- Fresh sage
Instructions
- Sauté Vegetables and Aromatics: Heat olive oil in a large dutch oven or stockpot over medium heat. Add the minced garlic, fresh ginger, chopped onion, carrots, and apple. Cook the mixture while stirring occasionally, until everything starts to soften, about 7 minutes.
- Season the Base: Add sea salt, turmeric, black pepper, ground nutmeg, and cayenne pepper if using. Stir continuously and cook for another minute to release the spices’ aromas.
- Simmer the Soup: Add the chopped butternut squash, chopped fresh sage, vegetable broth, and canned coconut milk to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Allow the soup to cook until all the vegetables are very soft, about 30 to 40 minutes.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. If cooling occurs during blending, return the soup to the stove on low heat to warm before serving.
- Serve and Garnish: Ladle the soup into bowls, drizzle with additional coconut milk if desired, and garnish with roasted pepitas and fresh sage for added texture and flavor.
Notes
- For a spicier soup, increase the amount of cayenne pepper or add a pinch of ground chili powder.
- If a smoother texture is preferred, strain the soup after blending to remove any fibrous bits.
- Roasted pepitas provide a crunchy topping and a nutty flavor complementing the creamy soup.
- This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Use full-fat coconut milk for a richer, creamier texture, though light coconut milk can be substituted for a lower-calorie option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: butternut squash soup, creamy squash soup, vegetarian soup, coconut milk soup, fall soup recipe, healthy soup, ginger soup, roasted pepitas, easy soup
