Description
Roasted butternut squash soup is the ultimate autumn comfort dish. This creamy, velvety soup harmonizes the sweet, nutty flavors of butternut squash with aromatic garlic and fresh sage, creating a bowl of warmth perfect for chilly days. Paired with crispy dairy-free grilled cheese, it’s not just a meal; it’s a delightful experience that brings nostalgia and cozy vibes to your dining table.
Ingredients
Scale
- 2 lbs butternut squash
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 6 fresh sage leaves
- 4 slices dairy-free bread
- 1 cup dairy-free cheese
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil on the cut sides of the squash, season with salt and pepper, and roast face down on a parchment-lined baking sheet for 40-45 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté chopped onion until translucent (about 5 minutes), then add minced garlic and sage; cook until fragrant.
- Once roasted squash is cool enough to handle, scoop out the flesh and add it to the pot with vegetable broth. Blend until smooth using an immersion blender.
- Stir in coconut milk and simmer for another five minutes. Adjust seasoning as needed.
- For grilled cheese, assemble sandwiches with dairy-free bread and cheese; grill in a pan over medium heat until golden brown.
- Serve soup hot with grilled cheese on the side for dipping.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 360g)
- Calories: 330
- Sugar: 6g
- Sodium: 570mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg