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Sage Butternut Squash Soup

Print Recipe
Prep Time 30 mins
Servings 4 servings

Ingredients

  • 1 tbsp olive oil
  • 1/2 white onion chopped
  • 1 tsp minced garlic
  • 4 cups butternut squash cubed
  • 1 cup chicken bone broth
  • 1 tsp chopped sage
  • 1/2 cup canned coconut cream
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  • Heat olive oil in a large pot and sauté onion and garlic for about 5 minutes until soft and fragrant.
  • Add cubed butternut squash and bone broth, cover, and simmer for about 7 minutes until squash is tender.
  • In a separate pan, chopped sage in a little olive oil for 1–2 minutes.
  • Add coconut cream, sage, salt, and pepper to the pot.
  • Blend with an immersion blender until smooth and creamy.
  • Serve hot and optionally top with extra sage, pumpkin seeds or red pepper flakes.