This butternut squash soup is super creamy and easy to make! It combines butternut squash with coconut milk, carrots, fresh ginger and sage for a delicious and comforting fall meal.
additional coconut milk, roasted pepitas and fresh sagefor serving
Instructions
Add olive oil to a large dutch oven or stockpot over medium heat. Add garlic, ginger, onion, carrots and apple to the pot. Cook, stirring occasionally, until everything begins to soften, about 7 minutes.
Add salt, turmeric, pepper, nutmeg and cayenne (if using). Cook another minute, stirring constantly.
Add squash, sage, vegetable broth and coconut milk to the pot. Bring mixture to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30-40 minutes.
Use an immersion blender to puree soup to a smooth consistency. If you do not have an immersion blender you can transfer the soup in batches to a blender and blend until smooth. This method will require a bit of cooling time and caution. If you let the soup cool down before blending, place it back on the stove on low heat for a few minutes to warm it up before serving.
To serve, ladle into bowls and drizzle with additional coconut milk (if desired), pepitas and black pepper.
Video
Notes
To save time, buy pre-cut butternut squash at the grocery store or use frozen butternut squash cubes!