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- 1 medium butternut squash, peeled and diced - 1 tablespoon olive oil - 1 onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon ground ginger - Salt and pepper to taste - 10 fresh sage leaves - 2 tablespoons butter - 1/2 cup coconut milk (optional for creaminess) Butternut squash is the star here. It has a sweet, nutty flavor. The squash gives the soup a nice, creamy texture. Onion adds depth, while garlic brings a fragrant note. Vegetable broth keeps it light and adds flavor. Ground cumin and ginger add warmth and spice. Fresh sage creates a lovely herbal touch. Butter helps crisp the sage and adds richness. Coconut milk is optional but adds creaminess. You can use other squash types like acorn or pumpkin. For a different flavor, try chicken broth instead of vegetable broth. If you want less sweetness, skip the coconut milk or use regular cream. If you’re out of sage, thyme or parsley can also work well. For a spicier kick, add a pinch of cayenne or chili powder. First, gather your ingredients. You will need: - 1 medium butternut squash, peeled and diced - 1 tablespoon olive oil - 1 onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon ground ginger - Salt and pepper to taste - 10 fresh sage leaves - 2 tablespoons butter - 1/2 cup coconut milk (optional for creaminess) Start by peeling and dicing the butternut squash. Dice it into small cubes for even cooking. Next, chop the onion and mince the garlic. This will help the flavors mix well in the pot. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes. Cook it until it turns translucent. Now, add the minced garlic and cook for one more minute. You want to smell that lovely aroma! Next, add the diced butternut squash, vegetable broth, ground cumin, and ground ginger into the pot. Stir everything well. Bring the mixture to a boil, then reduce the heat. Let it simmer for about 20 to 25 minutes. Check the squash for tenderness with a fork; it should be soft. Once the squash is tender, remove the pot from heat. Use an immersion blender to blend the soup until it’s smooth. If you have a regular blender, carefully transfer the soup in batches. If you want extra creaminess, stir in the coconut milk now. Season it with salt and pepper to your taste. For the crispy sage, take a small pan and melt the butter over medium heat. Add the fresh sage leaves and fry them for 2 to 3 minutes. They should turn crispy. Remove them and place on a paper towel to drain any excess oil. Now, your soup is ready! Serve it hot, garnished with those crispy sage leaves on top. Enjoy the warm, comforting flavors! To get the best taste from your butternut squash soup, focus on fresh ingredients. Start with a ripe butternut squash. Look for one that feels heavy and has smooth skin. Roast the squash for deeper flavor if you have time. Use quality vegetable broth to enhance the soup's richness. Ground spices like cumin and ginger add warmth. Always taste and adjust salt and pepper at the end. This way, you can balance flavors just right. For a silky texture, you can use an immersion blender. This tool is easy and fast. Just blend the soup right in the pot. If you use a regular blender, let the soup cool first. Fill the blender halfway to avoid spills. Blend in small batches for safety. If you want extra creaminess, add coconut milk at the end. It gives a nice touch without being too heavy. Crispy sage leaves brighten up the soup. To make them, use fresh sage and good butter. Heat the butter in a pan over medium heat. Add the sage leaves when the butter starts to bubble. Fry them for 2-3 minutes until crispy. Be careful not to burn them. Drain the leaves on a paper towel. This will keep them crunchy. Sprinkle the crispy sage on top of the soup just before serving. It adds a lovely, earthy flavor. {{image_2}} You can make this soup even better by adding more veggies. Carrots, sweet potatoes, and even parsnips mix well with butternut squash. Each of these adds a nice touch. For example, carrots give sweetness, while sweet potatoes add creaminess. Just chop them up and add them when you cook the squash. Make sure to adjust the cooking time if you use tougher veggies. If you want a richer soup, try different creamy options. Besides coconut milk, you can use heavy cream or half-and-half. These will make your soup smooth and rich. If you want a lighter choice, use unsweetened almond milk or oat milk. Both give a nice flavor without too many calories. Add these at the end to keep them fresh. Spicing up your soup can change everything. You can add a pinch of nutmeg for warmth. Or, try a bit of cayenne pepper for heat. If you like herbs, fresh thyme or rosemary work great too. Just remember to start with a little. You can always add more if you want a stronger flavor. Each spice gives your soup a new twist, making it exciting every time you make it. To store leftover soup, let it cool first. Pour it into a clean container. Seal it tightly and place it in the fridge. It will stay fresh for about three to five days. Make sure to label your container with the date. This way, you remember when you made it. When you’re ready to enjoy the soup, take it out of the fridge. Pour the soup into a pot. Heat it over medium heat, stirring often. You want it hot, but do not let it boil. If you have a microwave, you can heat it there, too. Use a microwave-safe bowl and cover it. Heat in short bursts, stirring in between. If you want to freeze the soup, use an airtight container. Leave a bit of space at the top for expansion. The soup can last up to three months in the freezer. When you are ready to eat it, thaw it overnight in the fridge. Reheat it as mentioned before. You will still enjoy that rich flavor! Yes, you can use frozen butternut squash. It saves time and is still tasty. Just thaw it before you start cooking. Add it to the pot with the broth. Frozen squash will blend well and create a smooth soup. To spice up your soup, add chili powder or cayenne pepper. Start with a small amount and taste. You can also add fresh ginger for a warm kick. If you like heat, try adding jalapeño during cooking. This soup pairs well with crusty bread or a fresh salad. A grilled cheese sandwich is also great. For a light option, serve it with a side of roasted veggies. Enjoy your meal with a sprinkle of pumpkin seeds for crunch! This blog post covered key ingredients for butternut squash soup, how to prepare, and tips for the best flavor. You learned about substitutions, variations, and storage options. Keep experimenting with flavors and textures in your soup. Don't hesitate to make it your own! With these steps, you can create a delicious dish that others will love. Enjoy your cooking journey!

Butternut Squash Soup with Crispy Sage

Warm up your kitchen with this delightful Butternut Bliss Soup with Crispy Sage! This comforting recipe combines the sweetness of butternut squash, aromatic spices, and a hint of creamy coconut milk, making it the perfect dish for cozy evenings. Follow our simple steps to create a flavorful soup topped with crispy sage leaves. Click through for the full recipe and elevate your meal prep with this autumn-inspired favorite!
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Ingredients
  

1 medium butternut squash, peeled and diced

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon ground ginger

Salt and pepper to taste

10 fresh sage leaves

2 tablespoons butter

1/2 cup coconut milk (optional for creaminess)

Instructions
 

In a large pot, heat the olive oil over medium heat.

    Add the chopped onion and sauté for about 5 minutes, until translucent.

      Stir in the minced garlic and cook for an additional minute until fragrant.

        Add the diced butternut squash, vegetable broth, ground cumin, and ground ginger to the pot.

          Bring the mixture to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the squash is tender.

            Remove from heat and blend the soup using an immersion blender until smooth. Alternatively, carefully transfer to a regular blender in batches.

              If using, stir in the coconut milk for added creaminess and season with salt and pepper to taste.

                In a small pan, melt the butter over medium heat. Add the fresh sage leaves and fry for 2-3 minutes until crispy. Remove and place on a paper towel to drain excess oil.

                  Serve the soup hot, garnished with crispy sage leaves on top.

                    Prep Time: 15 min | Total Time: 45 min | Servings: 4