Roasted Butternut Squash and Sage Soup

Recipe Courtesy Of Restorative Cuisine

This dairy-free velvety Roasted Butternut Squash and Sage Soup will keep you warm on a cold day. The hints of apple and sage turn it into a delectable soup that the whole family will love!

IS THE BUTTERNUT SQUASH SOUP VEGAN?
Yes, you can make this soup vegan just sub out the bone broth with vegetable broth. There is absolutely no dairy in this soup. Make sure to use full-fat coconut milk though so that your soup is nice and creamy.

HOW TO ROAST BUTTERNUT SQUASH
Roasting butternut squash will give it a sweet caramelized taste which will add a nice depth to the soup. It’s also super simple to roast butternut squash, way easier than cutting it up in cubes! All you have to do is cut the squash in half and scoop out the seeds. Place the butternut squash on a baking sheet, sprinkle with some salt, drizzle some olive oil on top and bake at 400F for about 40 minutes. 

Insert a fork into the squash to see if it’s done. If it’s easy to pierce through the squash, it’s done! Let it cool a bit as to not burn your fingers. Scoop out the flesh with a large spoon and discard the skin. 

CAN I COOK THE BUTTERNUT SQUASH IN THE INSTANT POT?
You sure can! Add 1 cup of water to your instant pot and place the butternut squash on top. If your squash is small enough you can even put the entire squash in without cutting it. Cook it at high pressure for 25 minutes and then quickly release the pressure.

If you want to speed up the process, cut the squash into smaller pieces and scoop out the seeds. Cook at high pressure for 8 minutes and then quickly release the pressure.

WHY SHOULD I EAT BUTTERNUT SQUASH?
Butternut squash is high in fiber which promotes a healthy digestive tract. Studies have shown that fiber may decrease inflammation which is great for those that have autoimmune conditions.

Squash also contains a moderate amount of almost every dietary mineral and vitamin which sounds pretty amazing to me!!

They are particularly high in Vitamin C and beta-carotene which can help boost immune function.

From a mom’s perspective, squash seems to be one of the easier vegetables to serve to kids. It has a sweet flavor and velvety texture when pureed or in soups. It’s also great to use in lasagna or mac and cheese!

​EQUIPMENT

• Blender

INGREDIENTS  

• 1 medium butternut squash
• 1 1/2 tbsp ghee
• 1 1/2 tbsp olive oil
• 1 medium onion, cut in half
• 1 apple, cored and cut in half
• 2 tsp chopped fresh sage
• 3 cups bone broth or vegetable broth
• 1 cup full fat coconut milk
• 1 1/2 tsp salt

INSTRUCTIONS 

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Place the butternut squash, onion, apple, and garlic on the roasting sheet. Drizzle with olive oil and salt and pepper.
• Remove the garlic and apple halves after 20 minutes. Cook the squash for an extra 20 minutes.
• Check to see if the squash is cooked by piercing with a fork, if it's easy to insert the fork, it's ready. Scoop out the flesh.
• Heat 1 tablespoon ghee or avocado in a small pan over medium heat. Add sage and cook, stirring frequently, until fragrant, about 1-2 minutes.
• Transfer the half of the sage, squash, apple, onion, garlic, broth, and salt to a blender. Blend until smooth.
• Pour soup into bowls and top with remaining fried sage. Enjoy!​