I thought everyone would be over butternut squash by this point, but I was wrong! I took a poll on my Instagram page last week to decide between Creamy Butternut Squash Pasta and butternut squash soup, and it resulted in a tie. Since I couldn’t possibly let half of you down, here’s the recipe for one of my favorite fall soups, just in time for #soupsunday!
A couple reasons I love this recipe: it takes less than 40 minutes to make, and you don’t have to spend any time stirring a pot or dirtying extra dishes! It’s vegan, but is so wonderfully creamy and filling, you’d never know it. You can use whatever broth you have on hand, but I used vegetable broth to keep this soup vegan. It’s perfect paired with a kale salad or some avocado toast for dinner, and reheats nicely for weekday lunches.
I was extra excited to make this soup today because of my new found affinity for crispy sage leaves. It’s not fall without the inclusion of sage in every vegetable dish, am I right? Taking the extra few minutes to “fry” some of these fuzzy little herbs in ghee to top your soup will result in a delicious and beautiful garnish for your roasted butternut squash soup.
Roasted Butternut Squash Soup
Prep time: 10 mins Bake time: 30 minutes Total time: 40 minutes
Makes 4-6 servings
6 C butternut squash, diced
1 T olive oil
Salt & pepper
2 C leeks, roughly chopped
5 cloves garlic, roasted
2 1/2 C vegetable broth
1 C full-fat coconut milk
1/4 t crushed red pepper (optional)
Garnishes for soup- pomegranate seeds, crispy sage leaves, pepitas, etc.
For crispy sage leaves, heat small skillet on medium heat and add 1 T ghee. Add sage leaves and fry for about 60 seconds on each side. Remove carefully with a fork and set on paper towel to absorb excess ghee.
Preheat oven to 375°. Toss butternut squash with olive oil, salt and pepper, and spread onto rimmed baking sheet in single layer. Roast in preheated oven for 15 minutes. Remove from oven and toss squash for even cooking. Add chopped leeks to baking sheet and return to oven and bake for another 10-15 minutes until veggies are golden brown.
Tip** If you don’t have roasted garlic already prepared, here are the Cliff Notes from my last post – slice the very top off of a whole head of garlic, drizzle with olive oil and wrap in aluminum foil. Roast in oven for about 20 minutes until fragrant.
In high speed blender, add roasted butternut squash, leeks, garlic, vegetable broth, and coconut milk. Blend for 20 seconds on low, and another 30 seconds on medium.
Tip** If you’d like to serve this soup right away, make sure to heat broth and coconut milk before adding to blender so soup is nice and hot!
If soup appears too thick, add 1/4 C more broth. Season with salt, pepper, and optional crushed red pepper. Enjoy!