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- Butternut squash - Onion - Garlic - Vegetable broth - Coconut milk For my butternut squash soup, I start with one medium butternut squash. I peel and cube it into small pieces. This helps it cook evenly and blend well. Next, I chop one medium onion. The onion adds sweetness and depth to the soup. Two cloves of minced garlic bring a lovely aroma and flavor. I use four cups of vegetable broth as the soup base. This broth gives the soup its rich flavor. Finally, I add half a cup of coconut milk. The coconut milk makes the soup creamy and adds a hint of sweetness. - Ground cumin - Ground nutmeg - Salt and pepper For spices, I use one teaspoon of ground cumin. Cumin adds warmth to the soup. I also use half a teaspoon of ground nutmeg for a subtle nutty flavor. To finish, I season with salt and pepper to taste. Adjusting the seasoning is key to a well-balanced soup. - Olive oil - Crusty bread - Fresh sage leaves For my crispy sage croutons, I need two tablespoons of olive oil. Olive oil helps the bread crisp up nicely. I use one cup of crusty bread, cut into small cubes. The bread adds a nice crunch. I also use ten fresh sage leaves, finely chopped. Sage gives the croutons a fragrant, earthy taste that pairs perfectly with the soup. To start, heat 1 tablespoon of olive oil in a large pot over medium heat. Add your cubed butternut squash, chopped onion, and minced garlic. Sauté these veggies for about 5 to 7 minutes. You want the onion to turn translucent and soft. This step builds a great base of flavor for your soup. Next, stir in the ground cumin and nutmeg. Cook this mix for another minute. This blooms the spices and adds depth. The aroma will be inviting! Now, it’s time to add the vegetable broth. Pour it in and bring it to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for 20 to 25 minutes. This helps the squash become tender. After simmering, use an immersion blender to puree the soup until it’s smooth. If you don’t have one, you can transfer the soup to a regular blender in batches. Stir in the coconut milk and heat it through. Season with salt and pepper to your liking for that perfect taste. For the croutons, heat the remaining tablespoon of olive oil in a separate pan over medium heat. Add your cubed bread and sauté it until golden brown and crispy. This should take just a few minutes. Now, mix in the finely chopped sage leaves. Cook for 1 to 2 more minutes until the sage becomes fragrant. These crispy sage croutons will add a lovely crunch to your soup! You can add different milk for creaminess. Try almond or oat milk. They work well. If you want a richer taste, use more coconut milk. Always taste your soup. You may need more salt or pepper. Adjust the flavor to your liking. Change the herbs for a new flavor. Thyme or rosemary can be good choices. You can also use garlic bread for croutons. It adds a nice twist. Just cut it into cubes and toast until crisp. Serve the soup in deep bowls for warmth. Drizzle some coconut milk on top for a swirl. Add a sprinkle of crispy sage for crunch. You can also use a few whole sage leaves as a garnish. This makes your dish look fancy. {{image_2}} If you want to make this soup dairy-free, use almond milk or oat milk instead of coconut milk. These options add creaminess without the dairy. Almond milk has a light, nutty flavor. Oat milk offers a smooth texture that blends well. Both work great in this recipe. To boost the protein in your soup, try adding cooked lentils or chickpeas. They blend well and add texture. You can also stir in shredded rotisserie chicken for a hearty meal. Tofu is another great choice; it soaks up the flavors nicely. You can mix in seasonal veggies to enhance the soup. Carrots add sweetness and color. Sweet potatoes offer a nice creaminess. Kale or spinach can add greens and nutrients. Each vegetable brings its own flavor and makes the soup more vibrant. To keep your butternut squash soup fresh, use airtight containers. Glass or plastic containers work well. Make sure to cool the soup first. This way, it stays tasty and safe. Label the containers with the date. Your soup will last about three to five days in the fridge. When reheating, the stove is best. Pour the soup into a pot and warm it over low heat. Stir often to avoid burning. You can also use the microwave. Heat in short bursts, stirring in between. This keeps the soup smooth and hot. To freeze the soup, let it cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. It can stay good for up to three months. When ready to eat, transfer it to the fridge overnight. Then, reheat it on the stove or microwave. Enjoy your cozy meal! Butternut squash soup can last about 4 to 5 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and safe to eat. Yes, you can make this soup ahead of time. It tastes even better the next day as the flavors meld. Just reheat it on the stove when you are ready to serve. You can use almond milk or oat milk if you want a nutty flavor. For a creamier texture, try using heavy cream or half-and-half. Each option gives a unique twist to the soup. Yes, butternut squash soup is healthy. It is low in calories and high in vitamins. This soup has fiber and antioxidants, making it a nutritious choice. You can prepare the croutons ahead of time. Just store them in an airtight container after they cool. They should stay crispy for about 2 days. This blog post covers how to make a delicious butternut squash soup. It details the main ingredients, spices, and croutons, providing step-by-step instructions. You can customize the soup with tips on creaminess, crouton variations, and presentation ideas. For added convenience, it shares storage info and answers common questions. Enjoy creating your soup masterpiece! Feel free to experiment with flavors and share your results. Your kitchen journey awaits!

Butternut Squash Soup with Crispy Sage Croutons

Warm up your evenings with this delicious Butternut Bliss Soup recipe. Made with fresh butternut squash, fragrant spices, and creamy coconut milk, it's perfect for cozy nights. Plus, learn how to make crispy sage croutons to elevate your dish! In just 45 minutes, you can enjoy a comforting bowl of pure bliss. Click through to explore the full recipe and bring some warmth to your table this season!
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Ingredients
  

1 medium butternut squash, peeled and cubed

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 teaspoon ground cumin

1/2 teaspoon ground nutmeg

1/2 cup coconut milk

Salt and pepper to taste

2 tablespoons olive oil

1 cup crusty bread, cubed

10 fresh sage leaves, finely chopped

Instructions
 

Prepare the Squash: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the cubed butternut squash, chopped onion, and minced garlic. Sauté for about 5-7 minutes until the onion is translucent.

    Add Spices: Stir in the ground cumin and nutmeg, cooking for an additional minute to bloom the spices.

      Simmer: Pour in the vegetable broth, bring to a boil, then reduce heat to low. Cover and let simmer for 20-25 minutes until the squash is tender.

        Blend: Using an immersion blender, puree the soup until smooth (or transfer to a blender in batches). Stir in the coconut milk and let it heat through. Season with salt and pepper to taste.

          Make Crispy Sage Croutons: In a separate pan, heat the remaining tablespoon of olive oil over medium heat. Add the cubed bread and sauté until golden brown and crispy. Mix in the chopped sage leaves and cook for 1-2 minutes more until fragrant.

            Serve: Ladle the soup into bowls and top with crispy sage croutons.

              Prep Time: 10 mins | Total Time: 45 mins | Servings: 4

                - Presentation Tips: Drizzle a little coconut milk on top for a swirl effect and sprinkle some extra crispy sage on the soup before serving for added flavor and aesthetic appeal.