This soup is one of my favorite ways to welcome the fall season. After a nice long summer, I’m always excited to enter into fall. I love bringing out my cozy sweaters, leather boots and light weight scarves.
I also love the produce that’s available in the fall. Pumpkins, squashes, juicy pears and granny smith apples are among a few of my favorites. This butternut squash soup is right up there on the list of my favorite fall recipes. It’s simple, but so delicious. I also like this version of butternut squash soup because it’s seasoned with sage.
For me, it’s important to roast the squash instead of steaming or boiling it to soften. I feel that roasting really allows the true flavor to come out. Even though it may take a bit longer, I think it’s well worth the effort.Print
Sage Scented Butternut Squash Soup
- Yield: 4 1x
Vitamix or high powered blender
- 1 medium butternut squash
- Coconut oil for sautéing
- ½ small white or yellow onion (chopped)
- 1 red apple (chopped)
- 1 ½ tsp dried sage
- ½ tsp sea salt
- ¼ tsp pepper
- 1 cup chicken broth
- 1 cup full fat canned coconut milk
- Preheat the oven to 350 F. Cut the squash in half lengthwise and lay each squash in an oven safe baking dish, flesh side down.
- Fill the baking dish with about an inch of filtered water to prevent the squash from drying out while roasting.
- Roast the squash for 1 hour or until the flesh is softened.
- Once the squash is cool enough to handle, scoop out the seeds and discard. Scoop out the remaining flesh into a bowl and set aside.
- Heat a spoonful of coconut oil in a large pot over medium heat. Add the onion and saute until softened.
- Add the apple, sage and salt and pepper and continue to cook until the apple is soft and the flavors have melded.
- Add the squash and mix to further develop the flavor. Add the chicken broth, cover and simmer for 5 to 7 minutes. Remove from heat.
- Once the squash mixture is cool enough to handle, transfer to a Vitamix or high powered blender and blend until completely smooth. Work in batches if you need to.
- Transfer the blender contents back to the pot that you were using before and heat over low to medium heat. Add the coconut milk and gently stir to combine.
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