Simple Squash Soup

$- 1 medium butternut squash, peeled and diced - 1 small onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 can (14 oz) coconut milk - 1 teaspoon fresh sage, chopped (or ½ teaspoon dried sage) - 2 tablespoons olive oil - Salt and pepper to taste - Pumpkin seeds for garnish (optional) What types of squash work well for soup? Butternut squash is a top choice. It has a sweet taste and creamy texture. You can also use acorn or kabocha squash for different flavors. How do I select ripe squash? Look for squash that is firm and heavy for its size. Check for smooth skin without soft spots. A good squash should have a rich orange color. This means it is sweet and ready to cook. When you pick the right squash, your soup will shine. A fresh, ripe squash boosts flavor and texture. Enjoy the process of finding the best squash for your soup! For the full recipe, visit the provided link. Start by heating two tablespoons of olive oil in a large pot over medium heat. Add one small chopped onion and cook it until it turns soft and clear. This step takes about five minutes. Next, stir in two minced garlic cloves and one teaspoon of fresh sage. Cook these for another minute until you can smell their lovely aroma. Now it's time to add the star of the show! Take one medium butternut squash, peel it, and dice it into small cubes. Toss these cubes into the pot with the onion and garlic mix. Pour in four cups of vegetable broth. Bring everything to a boil, then lower the heat and let it simmer without a lid for 15 to 20 minutes. The squash should be nice and tender by the end. Once the squash is soft, it’s blending time! Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup to a regular blender in batches. After blending, return the soup to the pot. Stir in one can of coconut milk and let it simmer for another five minutes. Finally, season the soup with salt and pepper to taste. If you like, adjust the soup's thickness with more broth. This simple squash soup is now ready to warm your heart! For the full recipe, check the earlier section. To make your squash soup even better, consider these tips. First, adjust your cooking time based on the type of squash. If you use a firmer squash, like acorn, you may need to cook it longer. Aim for a tender texture before blending. Next, add spices to enhance the flavor. A pinch of nutmeg or a dash of cayenne can give your soup a nice kick. Try adding a bit of cinnamon for warmth, too. Fresh herbs like parsley or thyme can also brighten the dish. Garnishing your soup can make it look stunning. Drizzle a bit of coconut milk on top for a beautiful swirl. Add a sprinkle of pumpkin seeds for some crunch. A small sprig of fresh sage on top adds color and charm. When serving, think about sides that pair well. Crusty bread or a fresh salad works great with squash soup. You can also serve it with a simple grilled cheese for a cozy meal. Enjoy your bowl of comfort! {{image_2}} You can switch up the type of squash in this soup. While I love butternut squash, you might try acorn or kabocha squash. Each type brings a unique taste. Acorn squash adds a mild sweetness, while kabocha is creamy and rich. If you want a dairy-free or vegan option, the coconut milk works great. You can also use almond milk or cashew cream. Both add a nice flavor and keep it creamy. Herbs and spices can change the whole vibe of your soup. Try adding thyme, cumin, or a pinch of nutmeg. Each will give a warm, cozy flavor. Fresh herbs like parsley or cilantro can brighten it up too. You can also toss in extra vegetables. Carrots, celery, or even sweet potatoes blend well. They add more nutrition and flavor to your soup. Just chop them small and cook them with the squash. You will enjoy a yummy twist on the classic taste. For the complete recipe, check out the Full Recipe section. After you make this soup, let it cool down. Pour the leftover soup into a clean container. Make sure it is airtight to keep it fresh. You can store it in the fridge for up to 4 days. If you want to enjoy it later, freezing is a great option. To freeze your squash soup, let it cool completely first. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen. It can last up to 3 months in the freezer. When you're ready to eat, take it out and thaw it in the fridge overnight. You can also use the microwave for quick thawing. Reheat the soup in a pot over low heat until hot. Stir it well to keep it smooth. Enjoy your delicious soup anytime! For the full recipe, check the details above. Butternut squash is my favorite for soup. It has a sweet flavor and smooth texture. Acorn squash is another good choice, offering a nuttier taste. You can also use kabocha squash, which is creamy and delicious. All these types work well for a comforting soup. Yes, you can make squash soup ahead of time. It tastes even better the next day! Store it in the fridge for up to three days. Just make sure to let it cool before putting it in a container. To reheat, warm it gently on the stove. Stir often to keep it smooth. If you don't have coconut milk, try using heavy cream or whole milk. Almond milk is a good dairy-free option too. Each choice changes the flavor a bit. Heavy cream makes it rich, while almond milk gives a light taste. Pair your squash soup with crusty bread or a fresh salad. Grilled cheese is a classic match. You can also sprinkle roasted pumpkin seeds on top for crunch. These sides enhance the soup and make the meal special. For a fun twist, try adding a dollop of yogurt or sour cream. This blog post covered how to make a tasty squash soup. We discussed key ingredients, like butternut squash and coconut milk. We explored preparation steps and offered tips for serving. You learned how to adjust flavors and store leftovers. In the end, you can make this soup in many ways. Play with ingredients and find what you love best. Enjoy cooking and sharing this delicious soup!$

Indulge in the rich flavors of this creamy pumpkin and sage soup, a perfect cozy dish for chilly days! Made with fresh butternut squash, fragrant sage, and creamy coconut milk, this recipe is both comforting and nutritious. Get ready to warm your soul with every spoonful! Dive into the full recipe now to elevate your fall cooking and impress your family and friends. Click through to explore this delicious fall favorite!

Print Recipe Pin Recipe

Ingredients

1 medium butternut squash, peeled and diced

1 small onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 can (14 oz) coconut milk

1 teaspoon fresh sage, chopped (or ½ teaspoon dried sage)

2 tablespoons olive oil

Salt and pepper to taste

Pumpkin seeds for garnish (optional)

Instructions

In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Stir in the minced garlic and fresh sage, allowing them to cook for another minute until fragrant.

Add the diced butternut squash to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 15-20 minutes, or until the squash is tender.

Once the squash is cooked, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until creamy.

Return the pureed soup to the pot and stir in the coconut milk. Simmer for an additional 5 minutes to heat through.

Season with salt and pepper to taste, and adjust the consistency with additional broth if needed.

Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

- Presentation Tips: Serve the soup in warm bowls, drizzled with a little extra coconut milk on top and a sprinkle of pumpkin seeds for added crunch. Garnish with a sprig of fresh sage for an elegant touch.