Butternut Squash Soup with Sage & Coconut Cream
Description
This comforting soup is the perfect start to a Thanksgiving meal. Roasted butternut squash blends seamlessly with caramelised onion, aromatic sage, and warming spices. A swirl of coconut cream adds richness and depth, while crispy shallots or toasted seeds on top can offer a lovely finishing touch.
This soup captures the essence of autumn, hearty but light, creamy but dairy-free, and deeply savoury with a subtle sweetness from the squash. It's also easy to make in advance and reheat, making it a host-friendly starter for your Thanksgiving feast.
Ingredients
- 800 g butternut squash, peeled and cubed
- 1 medium onion, diced
- 2 garlic cloves, minced
- 6 fresh sage leaves
- 2 tbsp olive oil
- 0.5 tsp ground nutmeg
- 0.5 tsp ground cinnamon
- 1 litre vegetable stock
- 4 tbsp Coconut cream ((plus extra to garnish))
- Salt and black pepper
- Optional: roasted seeds or crispy shallots ((to garnish))
Instructions
- 1 Preheat the oven to 200°C (fan 180°C). Toss the cubed butternut squash with half the olive oil and a pinch of salt. Spread out on a baking tray and roast for 25–30 minutes, or until soft and slightly caramelised at the edges.
- 2
In a large saucepan, heat the remaining olive oil over medium heat. Add the diced onion and sauté for 5–7 minutes until soft and translucent. Add the garlic and sage, cooking for another minute until fragrant.- 3
Stir in the roasted squash, nutmeg, cinnamon, and vegetable stock. Bring to a simmer and cook for 5–10 minutes to blend the flavours.- 4
Remove from heat and blend the soup until smooth using an immersion blender or in batches in a standard blender. Return to the pan and stir in the coconut cream. Adjust seasoning with salt and pepper.- 5
Reheat gently if needed, then ladle into bowls. Garnish with a drizzle of coconut cream and a scattering of roasted seeds or crispy shallots, if desired. - 2