Butternut Squash & Sage Soup

As the weather cools and we lean into fall’s comforting flavors, this Butternut Squash & Sage Soup offers a nourishing, cozy dish that’s both dairy-free and grain-free. Butternut squash is not only delicious but packed with nutrients. It’s rich in vitamins A and C, which support immune health, and provides a healthy dose of fiber to aid digestion. The addition of sage, known for its anti-inflammatory properties, makes this soup as healing as it is flavorful.

Whether you're seeking a warming meal or a healthy, seasonal option, this soup brings the best of fall to your table—without any grains or dairy. Enjoy it on its own or paired with your favorite fall salad!

Ingredients:

1 large butternut squash, peeled, seeded, and cubed

1 onion, chopped

2 cloves garlic, minced

2 tbsp olive oil

4-5 fresh sage leaves, chopped

4 cups vegetable or chicken broth

1 can (14 oz) full-fat coconut milk

Salt and pepper to taste

Optional garnish: extra sage leaves, lightly fried in olive oil

Direction:

Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tbsp olive oil, and spread it out on a baking sheet. Roast for about 25-30 minutes, or until the squash is tender and caramelized.

In a large pot, heat the remaining olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and sage, cooking for another 2-3 minutes until fragrant.

Add the roasted squash to the pot and pour in the broth. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes to let the flavors meld.

Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches.

Stir in the coconut milk and season with salt and pepper. If the soup is too thick, add more broth to reach your desired consistency.

Serve hot, garnished with fried sage leaves if desired.