Roasted butternut squash soup made with coconut milk, rubbed sage, and orange zest is a rich, velvety dish with a harmonious blend of sweet, savory, and citrusy flavors. The roasted squash adds a caramelized sweetness, balanced by the earthy warmth of rubbed sage simmered in creamy coconut milk. A hint of fresh orange zest provides a bright, refreshing contrast, cutting through the richness and adding a zesty lift. This comforting yet vibrant soup is perfect for a cozy fall or winter meal.
Ingredients
1 large butternut squash, peeled, seeded, and cubed (approximately 3lbs or 4 cups)
3-4 tablespoons extra virgin olive oil (divided)
Salt and pepper, to taste
1 can (13.5 oz) coconut milk
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon fresh grated ginger
2 teaspoons rubbed sage
1 teaspoon celery salt
1 teaspoon white pepper
¾ teaspoon cumin
½ teaspoon nutmeg
2 cups low sodium vegetable broth
2 teaspoons orange zest
Directions
Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1-2 tablespoons olive oil, salt, and pepper. Spread evenly on a baking sheet. Roast for 30 minutes, stir and flip the squash, roast for 30 more minutes.
After the squash is roasted, heat a large pot over medium heat. Add a little olive oil, and sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic, ginger, rubbed sage, and orange zest, cooking for another 1-2 minutes until fragrant.
Add the roasted squash to the pot with the onion and garlic mixture. Stir to combine.
Pour in the vegetable broth, coconut milk, cumin, nutmeg, and celery salt and bring to a gentle simmer. Let it cook for about 10-15 minutes to allow the flavors to meld.
Use an immersion blender or transfer the soup in batches to a blender. Blend until smooth and creamy.
Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with fresh sage leaves or pumpkin seeds. Enjoy your warm, creamy butternut squash soup!
Opmerkingen