Golden Butternut Squash Soup

Updated at: Wed, 16 Aug 2023 20:35:40 GMT

Step 1

Preheat the oven to 400°F

Step 2

In a large dutch oven or oven-safe stockpot, toss together the butternut squash, shallot, olive oil, maple syrup, chopped sage, cayenne, cinnamon, and a pinch each of salt and pepper. Roast until the squash is tender, 20 to 25 minutes. let cool slightly.

Step 3

Transfer the roasted veggies to a high-speed blender or food processor and add 3 cups of water. Puree until completely smooth, 1 to 2 minutes. Return the mixture to the dutch oven and stir in the coconut milk and 2 tablespoons of butter. Bring the soup to a simmer over medium heat and cook until warmed through, about 5 minutes, Thin the soup with more water as needed.

Step 4

Melt the remaining 2 tablespoons of butter in a small skillet over medium-high heat. Add the whole sage leaves and cook until crisp, about 1 minute per side. Transfer the sage to a paper towel to drain and, to the same skillet, add the pumpkin seeds. Cook until toasted, about 3 minutes. Remove the pan from the heat and sprinkle the pumpkin seeds and sage with flaky salt.

Step 5

Divide the soup among six bowls and drizzle with some additional coconut milk, if desired. Top with pumpkin seeds and crisp sage leaves and serve.

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