emily's fresh kitchen, eat heal thrive, roasted butternut squash soup, dairy free butternut squash soup

Roasted Butternut Squash Soup with Sage Infused Coconut Cream

One of the best ways to warm up after being outside in the crisp fall weather is with a piping hot bowl of soup. This Roasted Butternut Squash Soup is a favorite in our house. In this simple recipe, the squash is roasted in the oven and then added to sautéed onions with spices and broth then puréed in a blender until smooth and creamy. You can stop there and be completely satisfied or make it extra special by adding a sage infused coconut cream and garnish with crisp fried sage leaves. Enjoy!


1 butternut squash

7 Tablespoons olive oil, divided

2 cups diced yellow onion

1 tsp sea salt

1TBSP cumin

1/4 tsp white pepper

1 quart chicken or vegetable stock

1 can full fat coconut milk, preferably without guar gum

1 bunch fresh sage leaves

Sea salt

Black pepper


  1. Preheat oven to 425.
  2. Cut the squash in half lengthwise
  3. Using a large spoon, scrape out the seeds and fibrous strands.
  4. Place the squash halves cut side up on a baking sheet lined with parchment paper.
  5. Lightly coat the tops with 1 TBSP of olive oil and sprinkle with salt and black pepper.
  6. Roast for 80-90 minutes or until tender.
  7. Remove the squash from the oven and let cool.
  8. Shake the can of coconut milk well and pour into a small saucepan.
  9. Bring to a boil and then reduce the heat to medium low and allow it to reduce for 45 minutes.
  10. Add 3-4 sage leaves to the coconut milk for the last 15 minutes of reduction and then remove.
  11. In a large pot heat 3 TBSP of olive oil over medium high heat.
  12. Add the onions and sauté until they are translucent, about 10 minutes.
  13. Add 1 tsp sea salt, the cumin and white pepper.
  14. Scrape the soft flesh out of the butternut squash with a large spoon and add to the onions, mixing well.
  15. Add the chicken or vegetable stock and bring to a soft boil.
  16. Remove the heat and let sit for 5 minutes.
  17. Purée the soup mixture in a blender until smooth.
  18. Return to the pot and reheat if necessary.
  19. In a small sauté pan, heat 3 TBSP olive oil over medium high heat until small bubbles form.
  20. Fry a few sage leaves at a time until crisp, about 2-3 seconds.
  21. Transfer to a paper towel and sprinkle with sea salt.
  22. To serve: pour the soup into a bowl, swirl in a few large spoonfuls of warm coconut cream and garnish with fried sage leaves.
Dairy FreeGluten FreeGrain FreePaleoSCDVegan

Leave a Reply

Your email address will not be published. Required fields are marked *