Vegan Soups
Vegan Roasted Butternut Squash and Sage Soup
This soup celebrates the natural sweetness of oven-roasted butternut squash, deepened by the earthy fragrance of fresh sage leaves crisped in olive oil. A splash of full-fat coconut milk provides a luxurious, silken texture that perfectly carries the savory notes of the roasted vegetables.
- Prep
- 15 min
- Cook
- 35 min
- Serves
- 4
- Level
- Easy
- Per serving
- 245 kcal
Method
This roasted butternut squash and sage soup is a vegan masterpiece that delivers a velvety texture and caramelized flavor. Crispy sage leaves add an aromatic earthiness that pairs perfectly with the natural sweetness of the roasted vegetables. It is a simple yet sophisticated dish that brings warmth and comfort to your kitchen.
Step 1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil and a pinch of salt on a large baking sheet. Roast for 25-30 minutes until the edges are caramelized and the flesh is fork-tender.While the squash roasts, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the fresh sage leaves and fry for about 1 minute until they become crisp and fragrant. Remove the leaves with a slotted spoon and set aside on a paper towel, keeping the infused oil in the pot.
In the same pot, add the diced onion and sauté for 5 minutes until translucent. Add the minced garlic and the nutritional yeast. Blooming the nutritional yeast in the hot oil for 30 seconds is essential because it toasts the flakes, intensifying their savory, nutty profile and ensuring they dissolve smoothly into the liquid later.
Add the roasted squash and any juices from the pan into the pot. Pour in the vegetable stock and bring to a gentle simmer for 10 minutes to meld the flavors.
Use an immersion blender to puree the soup until completely smooth. Alternatively, transfer to a stand blender in batches.
Stir in the coconut milk and season with sea salt and black pepper to taste. Simmer for another 2-3 minutes.
In a small dry skillet over medium heat, toast the pepitas for 3-5 minutes until they begin to pop and smell nutty.
Ladle the soup into bowls. Garnish each serving with the crispy fried sage leaves and a sprinkle of toasted pepitas.
Notes
Don't skip roasting the squash; the caramelization provides a depth of flavor that boiling cannot replicate.
If the soup is too thick, add an extra splash of vegetable stock until your desired consistency is reached.
For a brighter finish, add a tiny squeeze of lemon juice just before serving to cut through the richness of the coconut milk.
The fried sage leaves are delicate; add them at the very last second to maintain their crunch.
