Butternut Squash Soup
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
A silky, naturally sweet soup infused with warming spices and topped with crispy sage. Perfect for autumn evenings, this comforting bowl delivers rich flavor with an elegant simplicity.
Ella x
Ingredients
- 1 kgbutternut squash(peeled, seeded, and cubed)
- 1onion(roughly chopped)
- 3garlic cloves
- 1 Lvegetable stock
- 200 mlcoconut milk
- 30 mlolive oil
- 8fresh sage leaves
- 1 tspground cumin
- ½ tspnutmeg(freshly grated)
- 1 tspsea salt
- ½ tspblack pepper
Detail level
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
Tip: Don't let the garlic brown—it will become bitter.
- 2
Stir in the cumin and nutmeg, toasting the spices for 1 minute to awaken their flavors.
Tip: Blooming spices in fat releases their essential oils.
- 3
Add the cubed butternut squash and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer until the squash is completely tender, about 20 minutes.
Tip: The squash should break apart easily with a fork when ready.
- 4
Remove from heat and stir in the coconut milk, salt, and pepper. Let cool slightly for 5 minutes.
- 5
Using an immersion blender, puree the soup until completely smooth. Alternatively, carefully transfer to a blender in batches and blend until silky.
Tip: For a chunkier texture, blend only half the soup and leave some pieces intact.
- 6
Taste and adjust seasonings as needed. Return to medium heat and warm through.
- 7
In a small pan, heat a splash of olive oil and gently fry the sage leaves until crispy, about 2 minutes. Set aside on paper towels.
Tip: Don't overcrowd the pan—crispy sage is delicate and burns easily.
- 8
Ladle the soup into bowls and garnish with crispy sage leaves and a light drizzle of olive oil before serving.
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