Roasted Butternut Squash Soup with Sage & Thyme

Step 1

Heat oven to 400°F. Rub squash halves with 1 tbsp olive oil, salt, and pepper.

Step 2

Place squash cut-side down on a baking sheet. Roast 35–40 minutes until very tender.

Step 3

Heat 2 tbsp olive oil in a large pot over medium. Add diced onion and cook 6 minutes until softened.

Step 4

Stir in minced garlic. Cook 1 minute until fragrant.

Step 5

Scoop roasted squash flesh from skin and add to pot along with thyme and nutmeg.

Step 6

Pour in vegetable broth. Bring to a simmer and cook 10 minutes to meld flavors.

Step 7

Remove from heat. Blend soup until smooth using an immersion blender.

Step 8

Stir in coconut milk. Season with salt and pepper. Return to medium heat, do not boil.

Step 9

In a small skillet, warm remaining 1 tbsp oil over medium-high. Add sage leaves.

Step 10

Cook sage 1–2 minutes until edges curl and fragrant. Remove with a slotted spoon.

Step 11

Ladle soup into bowls. Top with crispy sage and a drizzle of the sage oil.