Easy Butternut Squash Soup with Crispy Sage

There’s nothing more comforting on a chilly day than a bowl of warm, delicious, and creamy soup. While soup season is every season for us, a delectable bowl of soup really hits different during fall. With Thanksgiving happening next week {our holiday time is flying by!}, we figured having a wonderful, easy fall soup for all of your holiday events, cozy nights, and everything in between is necessary and warranted. So, that brings us to our latest recipe: Butternut Squash Soup with Crispy Sage. It’s absolutely yummy, simple to make, and will be a hit in your household. Ready for this soup? Let’s get started…

Easy Butternut Squash Soup with Crispy Sage

Notes

This soup recipe is simple, requires less than 12 ingredients {half being pantry staples}, and is completely customizable. Essentially, if you don’t have all of these ingredients on hand in your kitchen, that’s OK. Don’t have butternut squash? Use those carrots in the back of your fridge. No sage? Crisp up the leftover rosemary from yesterday’s dinner. The beauty of this recipe is that you can easily swap in ingredients you have on hand if you’re not able to purchase these items right away. So, use your imagination. You can even make this a base recipe for all of your future creations. The iterations are endless.

4 Servings

Ingredients:

• 2.5-3lb butternut squash, peeled, de-seeded, and cubed
• 1 medium white onion, chopped
• 1 head of garlic
• 3-4 thyme sprigs
• 3-4 sage leaves, plus more for garnish
• 1 ¾ – 2 cups of vegetable or chicken broth
• ½ cup of coconut milk
• Butter
• Olive Oil
• Salt
• Pepper
• Red pepper flakes
  
  

Instructions:

1. Pre-heat oven to 400 degrees. Place butternut squash, thyme, and sage on a baking sheet and coat with 2 tbs of olive oil, and season with 1 tsp of salt, 1 tsp of pepper, and a dash of red pepper flakes.
2. Cut the top off of your garlic head, pour a little olive oil on the garlic, then place the cut side on the pan {facing down} with your squash. Roast for 30 minutes, until the garlic and butternut squash are cooked through and softened. Leave to cool. Once cooled, remove the garlic cloves from the skins and remove the stems from your thyme.
3. Heat 1 tbsp of olive oil in a Dutch oven or medium-sized pot. Once the oil shimmers, add your onion and a sprinkle of salt. Cook until translucent, about 3-4 minutes.
4. Add your butternut squash, garlic, and herbs. Add 1 ¾ – 2 cups of broth and ¼-1/2 cup of coconut milk to your pot. If you like your soup on the thicker side, use less broth, and vice versa. Same with your coconut milk. If you’d like it creamier, add more coconut milk, and vice versa.
5. Let the mixture come to a simmer on medium heat, then lower to medium-low heat and cook for 10-15 minutes.
6. Place all of the contents into your blender and blend until smooth.
7. Add salt and pepper to taste.

For Garnish:

1. Heat a couple of tablespoons of butter or olive oil in a small pan on medium heat. Once hot, add a few sage leaves and a sprinkle of salt. Let them fry, stirring them occasionally so they don’t burn, 2-3 minutes.
2. Serve soup, garnish with your crispy sage, and enjoy!
   
   

How easy is this recipe?

Let us know if you make this recipe, and how it turned out for you! We hope you love it. To get more Thanksgiving recipe inspo, click here.

XO Team LC

Photos: Kyrena Dudley

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