This butternut squash soup is the perfect lazy day fall soup. All warm and delicious and easy to make. I made it on a day that I had a ton of work to do on the computer. I was at home while I was cooking, but it literally only took a very few minutes away from my work, and left the house smelling like fall! It does take a bit of time due to roasting the squash, but I roast it whole, so that is super easy – so much easier than cutting up hard squash. Then, just add some coconut milk, butter, and seasoning, blend it up, and you have soup.
I used sage to season it because I just love the sage-butternut squash combination, but if you don’t like sage, you can leave it out or substitute your favorite herb. I also added a little butter because, again, I love butter with butternut squash – especially with the sage. But, you could easily make this vegan if you left it out, and it would be almost as good.
- 4-5 pounds butternut squash
- 1 14 ounce can coconut milk
- 2 tablespoons butter
- ¾ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper
- 2 fresh sage leaves, chopped plus more for garnish if desired
- Preheat oven to 400 degrees.
- Wash squash and poke holes through the skin in various places with a knife.
- Place squash on a baking dish and bake until very tender. Mine took about 1 hour and 15 minutes, but I had several small squash. If use you larger squash, it will take longer.
- Let squash cool until cool enough to handle.
- Cut each squash in half, lengthwise. Scoop out and discard the seeds.
- Scrape squash flesh from the peel with a spoon and place it in a large pot.
- Add remaining ingredients. Using an immersion blender, blend until smooth. Alternately, you could blend in batches in a regular blender or food processor.
- Heat over medium until hot.
- Garnish with extra sage if desired.