Sage Infused Creamy Butternut Squash Soup

Sage Infused Creamy Butternut Squash Soup


Vegan, Gluten Free, Paleo & Whole30 approved

My favorite fall/winter soup has to be butternut squash. I’ve been making a variation of this soup for years, truthfully, other than pesto, it was the first thing I perfected in the kitchen so i’m confident you’ll love it. This version is vegan, gluten free as well as Paleo and Whole30 approved. Enjoy having a tummy full of warm root rich veggie goodness!

Ingredients

  • 8 cups of 1 inch cubes butternut squash

  • Seasoning mixture of 1/4 teaspoon cinnamon, 1/4 teaspoon curry and sprinkle of cumin

  • 1 large leek

  • 1 can of coconut milk

  • 8 leaves of fresh sage

  • 1/4 cup of Miyoko’s Vegan butter

  • 1/4 cup of Olive Oil

  • Kosher salt

  • Black Pepper

  • 2 whole shallots sliced into 1/4 inch pieces

  • 6 cups of homemade veggie broth

Instructions

  1. Preheat oven to 400℉

  2. Cut and cube butternut squash into 1 inch cubes peeled and seeded, place into a bowl with 1 tablespoon of Olive Oil

  3. Sprinkle seasoning mixture, salt and pepper onto squash and mix until coated, spread squash onto baking sheet and place in oven

  4. Empty can of coconut milk into a sauce pan, add in four of the sage leaves and let simmer until fragrant

  5. In a dutch oven melt vegan butter and add shallots, leek, salt and pepper - cook until translucent

  6. Add roasted squash, broth and increase heat to a boil

  7. Once heat is at a boil, reduce to medium or until vegetables are tender which usually takes 10 minutes

  8. Puree the soup in a food processor (my preferred is Vitamix) and remember to work in batches

  9. Return pureed soup to original dutch oven and mix in the coconut milk infused with sage

  10. Voila!


    Freezes well for up to three weeks. If you’ve tried the recipe, please comment below and let me know your thoughts!

anastasia keramidas