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.
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)
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!
What’s your favorite way to enjoy butternut squash? Try this soup recipe and you may find a new favorite!
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