Creamy Butternut Squash Soup with Sage & Coconut Milk | Cozy Fall Recipe

  Ingredients

• 1 large butternut squash (≈ 1.2–1.5 kg / 2.6–3.3 lb), peeled, seeded, cut into 2–3 cm cubes
• 2 tbsp extra-virgin olive oil, divided
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 small carrot, diced (for sweetness)
• 1 small celery stalk, diced (for depth)
• 6–8 fresh sage leaves (or 1 tsp dried)
• 1/4 tsp ground nutmeg (freshly grated preferred)
• 1 L / 4 cups vegetable stock (low-sodium)
• 1 can (400 ml / 14 oz) coconut milk (full-fat for silkiness)
• 1–2 tbsp lemon juice (to brighten)
• Kosher salt & freshly ground black pepper, to taste
• Optional garnishes: toasted pumpkin seeds, a drizzle of coconut cream, chili flakes, chopped parsley

  Step-by-Step Instructions

1. Roast the squash (flavor foundation): Preheat oven to 200°C / 400°F. Toss squash cubes with 1 tbsp olive oil, a pinch of salt and pepper. Spread on a lined tray and roast 25–30 minutes until edges caramelize and centers are tender.
2. Build the aromatic base: In a heavy pot, warm the remaining 1 tbsp olive oil over medium heat. Add onion, carrot, and celery; sauté 5–6 minutes until translucent. Stir in garlic and sage; cook 30–45 seconds until fragrant. Add nutmeg.
3. Deglaze & simmer: Pour in vegetable stock, scraping any fond from the pot. Add the roasted squash. Bring to a gentle simmer; cook 8–10 minutes to marry flavors.
4. Blend to velvet: Off the heat, carefully blend until ultra-smooth (use an immersion blender or transfer to a high-speed blender in batches; vent the lid to release steam). Return to pot.
5. Finish with coconut: Stir in coconut milk. Warm gently on low (do not boil). Season with salt, pepper, and 1–2 tbsp lemon juice to brighten. Adjust thickness with more stock if needed.
6. Garnish & serve: Ladle into warm bowls. Swirl a spoonful of coconut cream; top with toasted pumpkin seeds, a dusting of chili flakes, or chopped parsley for color and crunch.

Chef’s precision: For the silkiest texture, strain the blended soup through a fine mesh sieve; reheat gently before serving.

  Nutrition & Health Benefits

• Beta-carotene powerhouse: Butternut squash is rich in vitamin A precursors that support vision, skin, and immune health.
• Gentle on digestion: Fiber from squash and aromatics supports a healthy gut and steady energy.
• Heart-smart fats: Olive oil and coconut provide satiating fats; sage adds antioxidant compounds.
• Dairy-free & gluten-free: Naturally suitable for many dietary preferences without sacrificing creaminess.

  Tips & Tricks

• Make-ahead: Refrigerate up to 4 days; flavors deepen on day 2. Freeze up to 3 months.
• Texture control: Add stock to thin; simmer uncovered to thicken. A knob of vegan butter adds gloss.
• Flavor variations: Add 1 tsp mild curry powder or smoked paprika; finish with maple or honey for subtle sweetness.
• Protein boost: Top with toasted chickpeas or swirl in Greek yogurt (if not dairy-free).
• Shortcuts: Use pre-cut squash or (in a pinch) canned pumpkin + carrot; adjust stock for consistency.

  FAQ

Can I replace coconut milk?

Yes—use heavy cream or half-and-half. For dairy-free with less richness, try unsweetened almond or oat milk.

How do I avoid a grainy texture?

Blend thoroughly while hot and vent the blender lid; strain through a fine sieve for a restaurant-smooth finish.

Can I use frozen squash?

Absolutely. Roast from frozen until caramelized, then proceed as written; adjust stock slightly.

How do I store and reheat?

Refrigerate up to 4 days or freeze 3 months. Reheat gently without boiling to preserve silkiness.