Sage Roasted Butternut Squash Soup: A Cozy, Comforting Delight
A warmly spiced soup perfect for chilly evenings.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting and blending
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 cups butternut squash, cubed
- 1 tablespoon olive oil
- 1 teaspoon dried sage
- 1 cup vegetable broth
- 1/2 cup coconut milk
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, sage, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25-30 minutes.
- In a pot, combine the roasted squash and vegetable broth. Simmer for 10 minutes.
- Blend the mixture until smooth, then stir in the coconut milk.
- Serve hot and enjoy!
Notes
- This soup can be garnished with fresh sage leaves.
- For added depth, consider adding a pinch of nutmeg.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Sage Roasted Butternut Squash Soup, soup, butternut squash, comfort food