Ingredients
Main Ingredients
- 1 large butternut squash
- ½ yellow onion, chopped
- 1 cup full-fat coconut milk
- 1 Tbsp pure maple syrup
- ¼ tsp ground cinnamon
- 1½ tsp sea salt, divided
For Roasting and Sautéing
- ¼ cup avocado oil, divided (for roasting and frying)
- 2 Tbsp olive oil (for sautéing onions)
Optional Garnish
- 6 to 8 sage leaves
Instructions
- Preheat and Prepare Squash: Preheat your oven to 375°F (190°C). Trim the tip and tail of the butternut squash and carefully scoop out the seeds and stringy innards.
- Season and Roast Squash: Drizzle avocado oil over the inside flesh of the squash halves. Sprinkle with 1 teaspoon of sea salt and a dash of ground cinnamon. Place the halves cut-side down on a baking sheet and roast on the center rack for 40 to 50 minutes, or until the flesh is very soft when pierced with a fork.
- Sauté Onions: While the squash is roasting, heat 2 tablespoons of olive oil in a medium skillet over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until golden brown and caramelized, about 10 minutes. Remove from heat.
- Blend Soup: When the roasted squash is cool enough to handle, scoop out the flesh and place it into a blender. Add the sautéed onions, 1 cup of full-fat coconut milk, 1 tablespoon of pure maple syrup, and the remaining ½ teaspoon of sea salt. Blend on high until completely smooth and creamy.
- Heat Soup: Transfer the blended soup to a saucepan and gently heat over medium heat, stirring frequently, until hot but not boiling.
- Optional - Make Crispy Fried Sage: In a small skillet, heat the remaining avocado oil over medium-high heat. Carefully place the sage leaves flat in the hot oil. Fry for 20 to 30 seconds, then flip and fry another 10 to 20 seconds until crispy. Use a fork to transfer the fried sage to a paper towel-lined plate and sprinkle lightly with sea salt.
- Serve: Ladle the hot butternut squash soup into bowls. Garnish with crispy fried sage leaves and a light sprinkle of ground cinnamon. Serve immediately and enjoy your warming vegan soup.
Notes
- You can substitute olive oil for avocado oil for roasting and frying if preferred.
- For a thinner consistency, add vegetable broth or water when blending the soup.
- The crispy sage leaves add a wonderful texture and earthy flavor, but they can be omitted if desired.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup freezes well; thaw completely before reheating gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Vegan, American
- Diet: Vegan
