Butternut squash, 1 medium-sized butternut squash. To save time use pre-cut available in the fresh vegetable section of the supermarket.
Carrot, apple and onion: To add some extra sweet and savory flavors to the soup.
4 Cups Vegetable stock and 1 cup coconut milk: For your broth. (We’ll stir the coconut milk in at the very end.)
Garlic, sage, salt, black pepper, cayenne, cinnamon and nutmeg
Your choice of garnishes: I like to drizzle on some extra coconut milk, maybe a sprinkle of toasted pepitas, and a bit of extra black pepper and/or smoked paprika.
Combine your ingredients (minus the coconut milk) in a large stockpot.For extra flavor, I try sautéing the onion and garlic beforehand in a tablespoon of olive oil.
Cook until tender. Cook the soup until it reaches a simmer. Then reduce heat, cover and simmer for about 20-30 minutes, or until the butternut squash can be easily mashed with a fork.
Blend. Either use an immersion blender to puree the soup until smooth. Or you can transfer the soup in two batches to a traditional blender and puree it there. (Just be extremely careful blending hot liquids; you do not want the blender to be too full.) . Now it’s time to stir in the coconut milk and top off with your favorite garnishes.