This cozy soup recipe is super easy to make and both vegan and dairy free. It’s super creamy and flavorful. I have found that it is easiest to buy organic frozen butternut squash from Whole Foods as it is already cubed. Top with extra sage, sprouted pumpkin seeds and red pepper flakes. Serve with a slice of gluten free and vegan sourdough!
Sage Butternut Squash Soup
Ingredients
- 1 tbsp olive oil
- 1/2 white onion chopped
- 1 tsp minced garlic
- 4 cups butternut squash cubed
- 1 cup chicken broth
- 1 tsp chopped sage
- 1/2 cup canned coconut milk
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- In a large pot, sauté onion and garlic for a 5 minutes
- Add squash and chicken broth, cover and let simmer for 7 min (until squash is cooked through)
- In a separate pan, toast sage with a dash of olive oil on medium heat for 2 minutes
- Add all ingredients to a blender with the coconut milk, salt and pepper
- Blend until combined and serve!
- Optional: top with extra sage, sprouted pumpkin seeds, red pepper flakes
