Harvest Moon Butternut Squash Soup with Sage-Infused Croutons

Celebrate the flavors of fall with this delightful Harvest Moon Butternut Squash Soup. Its rich, creamy texture and sweet, nutty flavor make it an ideal comfort food for chilly evenings. The addition of sage-infused croutons adds a delightful crunch and aromatic depth, elevating the entire dish.

Using fresh butternut squash and a blend of warming spices, this soup is not only delicious but also packed with nutrients. Whether served as a starter or a main dish, this recipe is sure to warm your heart and soul.

Harvest Moon Butternut Squash Soup with Sage-Infused Croutons

Serves: 4 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 250 calories 12g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 large butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup cubed bread (preferably stale)
• 2 tablespoons butter
• 6 fresh sage leaves, chopped

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
4. Stir in the cubed butternut squash, vegetable broth, ground cinnamon, nutmeg, salt, and pepper. Bring to a simmer and cook until the squash is tender, about 20 minutes.
5. While the soup is simmering, prepare the croutons. Melt the butter in a skillet over medium heat, add the cubed bread, and toss to coat. Add the chopped sage leaves and cook until the bread is golden and crispy, about 5-7 minutes.
6. Once the squash is tender, use an immersion blender to puree the soup until smooth. Stir in the coconut milk and adjust seasoning if necessary. The soup should be creamy and silky.
7. Serve the soup hot, topped with sage-infused croutons.

Notes

Storage: Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat gently on the stove.

For a smoother texture, blend the soup in batches and strain it through a fine-mesh sieve. If you prefer a little heat, add a pinch of cayenne pepper or red pepper flakes.

Feel free to substitute the butternut squash with pumpkin or sweet potatoes for a different flavor profile. The croutons can be made with any bread you have on hand; just ensure it’s stale for the best crunch.