Ingredients
Scale
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, finely chopped (plus extra leaves for garnish)
- 4 cups low-sodium vegetable broth
- 1/2 teaspoon ground nutmeg
- Salt and freshly cracked black pepper to taste
- Optional: A splash of light coconut milk or a dollop of Greek yogurt for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 to 7 minutes until it becomes soft and translucent. Stir in the minced garlic and chopped fresh sage. Cook for another 60 seconds until the fragrance of the herbs and garlic fills your kitchen. Be careful not to burn the garlic, as it can turn bitter.
- Add the cubed butternut squash to the pot and stir to coat the pieces in the oil and aromatics. Pour in the vegetable broth, ensuring the squash is mostly submerged. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 to 25 minutes, or until the squash is fork-tender and falling apart.
- Once the squash is soft, remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until it is completely smooth and velvety. If you are using a standard blender, work in small batches and be careful with the hot liquid. Stir in the nutmeg, salt, and pepper. Adjust the seasoning to your liking. Serve hot in bowls, topped with a few fresh sage leaves and a crack of black pepper.
- Cook Time: 45 minutes