Indulge in the creamy goodness of this Butternut Squash Soup with Sage that's not only a treat for your taste buds but also a feast for your eyes. The vibrant golden hue of the squash paired with the earthy green of fresh sage makes this soup as beautiful as it is delicious. With its silky texture and savory flavor, it's a perfect addition to your autumn meal roster, easy to whip up and satisfying to the last spoonful.
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- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1/2 teaspoon ground sage
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh sage sage leaves for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.
- Add the cubed butternut squash to the pot and stir to combine with the onion mixture.
- Pour in the vegetable broth, and bring to a boil.
- Reduce the heat to low, cover, and simmer for 20 minutes, until the squash is tender.
- Remove from heat and use an immersion blender to purée the soup until smooth.
- Stir in the coconut milk, ground sage, nutmeg, salt, and pepper.
- Return to the heat and cook for an additional 5 minutes, stirring occasionally.
- Serve hot, garnished with fresh sage leaves.
Nutrition
Serving: 100g | Calories: 180kcal | Carbohydrates: 27g | Protéines: 3g | Fat: 7g | Sucre: 6g