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Sage Scented Butternut Squash Soup

Sage Scented Butternut Squash Soup

  • Author: Erica Jones, MHS
  • 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


  1. 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.
  2. Fill the baking dish with about an inch of filtered water to prevent the squash from drying out while roasting.
  3. Roast the squash for 1 hour or until the flesh is softened.
  4. 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.
  5. Heat a spoonful of coconut oil in a large pot over medium heat. Add the onion and saute until softened.
  6. Add the apple, sage and salt and pepper and continue to cook until the apple is soft and the flavors have melded.
  7. 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.
  8. 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.
  9. 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.
  10. Serve.