Butternut Squash Soup

Butternut Squash Soup - GF, Vegan - Champagne for Breakfast

This butternut squash soup is just what’s needed for a cozy night in during this hibernation season. All of the comforting flavors of Fall blend together to create a delightful soup that’s both healthy and absolutely delicious. It’s perfect as a meal all on its own, alongside a salad and some crusty GF bread, or as a fun appetizer before a Thanksgiving feast.

Do you prefer a combination of sweet and savory flavors? Try adding some nutmeg and cinnamon to the mix. If you want straightforward savory (which is my favorite version), add some goat cheese and crumbled turkey bacon. The possibilities are endless, so have fun experimenting with your own favorite flavors and make this soup your signature dish at the next holiday event.

Ingredients

  • Olive oil
  • 1 butternut squash
  • 1 granny smith apple
  • 1 sweet potato
  • 3 large carrots
  • 2 shallots
  • 4 cloves of garlic
  • 4 cups of vegetable broth
  • 6 fresh sage leaves
  • 1 can of full fat coconut milk
  • Salt and pepper
  • Optional additions for flavor: nutmeg, cinnamon, goat cheese, roasted pumpkin seeds, or crumbled turkey bacon

Instructions

  1. Cut the butternut squash in half and remove the seeds.
  2. Brush the open side of each half with olive oil and place cut side down on a baking sheet.
  3. Cut the sweet potato, apple, carrots, and shallots into cubes. Toss them and the garlic cloves with olive oil and add them to the baking sheet.
  4. Roast the veggies for 30 mins. Remove the cubed veggies if they are soft. The squash may need another 10 minutes or so.
  5. Over medium-high heat, bring the veggie broth to a boil in a large saucepan and add the roasted veggies.
  6. Once the squash is cooked through and soft, scoop it out of the skin and add it to the broth. Use an immersion blender to blend the mixture until it’s creamy and there are no chunks.
  7. Add in coconut milk, sage, salt and pepper. Blend until mixed, then add any additional flavorings. I added cinnamon, goat cheese, roasted pumpkin seeds, and another drizzle of coconut milk. 
  8. Dish it up! The number of servings depends on whether this is going to be a main entree or an appetizer. It serves 4 for a main dish and 6-8 as a side.

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